Mediterranean Grilled Octopus

5 from 21 reviews

This is a simple, traditional recipe for grilled octopus that my mother makes. You can braise the octopus ahead and store it in the fridge for 1 or 2 days before grilling. Eat with a crisp, vinegary salad and squeeze of lemon juice. Or make a garlicky tomato broth with some chorizo. Can be an appetizer for 4 or dinner for 2.



1 whole octopus, 2-5 lbs

Olive Oil

1 Lemon cut into wedges

(Optional) Aromatics: Onions, Celery, Carrots, Bay Leaves, Dill

Sea Salt

(Optional) Pomegranate Molasses


  1. If frozen, allow to defrost completely in the fridge
  2. Preheat the oven to 300°F
  3. Bring a pot of salted water to boil. Submerge the octopus for 1 minute. Remove and rinse under cold running water.
  4. Prepare the bed of aromatics in a dish large enough to hold the octopus. Roughly chop everything you will be using and place the octopus on top.
  5. If your octopus is around 2 lbs, allow it to braise for about 2-hours. If it is closer to 4 lbs, you may need 3 or more hours.
  6.  Pierce the flesh with a knife or fork to determine tenderness. It should go through easily.
  7.  To finish, preheat your grill to High (or get out your blow-torch) and grill the octopus until the edges are slightly charred and the ends of the tentacles blackened.
  8.  Rub down the meat with high-quality olive oil, preferably one of the more bitter Mediterranean styles and serve with a dish of flaky sea salt on the side and lemon wedges.
  9.  Pomegranate Molasses is optional, but a tiny bit drizzled onto the octopus meat is surprisingly delicious. You can purchase Pomegranate Molasses at Middle Eastern stores or follow my recipe by clicking here.

Keywords: Octopus, grilling