Grilled Italian Style Octopus

  • Yield : 2
  • Servings : 2-3
  • Prep Time : 30m
  • Cook Time : 1:30 h
  • Ready In : 2m

Ingredients I used

  • 1-2 pounds cleaned octopus
  • 1 cup of white wine, I use unoaked Chardonnay
  • 2 lemons
  • 8 garlic cloves
  • 1/2 cup extra virgin olive oil
  • 1 liter of water
  • 1 tbsp of rice vinegar
  • Sea Salt
  • Fresh Cracked Pepper
  • Pepper corns
  • Capers
  • Italian Flat Leaf Parsley
  • Dried chili’s (Optional)
  • Pecan wood chips (soaked in water for at least one hour)
  • Smoke box or aluminum foil

Prep and cook

In a large pot, I added the wine, 1 lemon, 6 garlic cloves, and pepper corns on high heat. I added the octopus and water and cooked on high heat for 2-3 minutes. Reduce the heat from high to medium and let octopus simmer for about 45 minutes. Remove the octopus from the pot and blanch in ice water. Remove from ice water and let cool.


In a large bowl, add ½ cup of extra virgin olive oil, ½ fresh squeezed lemon, 1 table spoon of rice vinegar, chopped flat leaf parsley and salt and pepper to taste.  Whisk ingredients together and then add the octopus to the bowl and toss until coated.


Heat your grill to high heat, place the smoke pack on the grill and wait until it starts to produce smoke, about 5 minutes. Place the octopus on grill and cook on both sides for about 3-4 minutes turning the octopus ever 1-2 minutes so it does not burn. Move to indirect heat and let smoke for about another 3-5 minutes.

Remove Octopus from grill, cut into thin slices, drizzle with extra virgin olive oil, season with salt and pepper, freshly squeezed lemon juice, capers and flat leaf parsley.


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