Recipe Introduction
Grilled Octopus with Garlic Scapes, Lemon & Paprika
This is a simple grilled octopus recipe inspired by the Mediterranean and Portuguese flavors that have influenced the way I cook. The octopus is first gently simmered until tender, then marinated with olive oil, lemon, garlic, and paprika before being finished on a very hot grill. I serve it with grilled garlic scapes for a fresh seasonal flavor and a little char.
Yield: 4 servings
Ingredients
1 whole octopus, about 2 to 3 pounds, cleaned
Water, enough to cover the octopus
1 tablespoon salt
1/4 cup extra virgin olive oil
Juice and zest of 1 lemon
3 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch garlic scapes, trimmed
Lemon wedges, for serving
Instructions
- Bring a large pot of salted water to a boil. While the water heats, chill the cleaned octopus briefly so it is very cold before cooking.
- Holding the octopus by the head, dip the tentacles into the boiling water for about 20 seconds and remove. Repeat this a few times until the tentacles begin to curl.
- Lower the entire octopus into the water. Reduce the heat to a gentle simmer and cook for about 35 to 40 minutes. Check the thickest part of a tentacle with a knife or fork. It should go in easily when the octopus is tender.
- Remove the octopus from the water and place it on a plate to cool enough to handle. Separate the tentacles into individual pieces.
- In a bowl, combine the olive oil, lemon juice and zest, garlic, paprika, salt, and black pepper. Add the octopus and toss until well coated. Let it marinate for 30 to 40 minutes.
- Heat the grill to high heat. Place the garlic scapes on the grill and cook until lightly charred and tender.
- Add the octopus tentacles to the hot grill and cook for about 2 to 3 minutes per side, just long enough to develop grill marks and a light char. The octopus is already cooked, so the goal here is to add flavor and texture without overcooking it.
- Serve the grilled octopus with the grilled garlic scapes and fresh lemon wedges.
Reader Appeal
I think this recipe would appeal to people who love seafood but may be intimidated by cooking octopus at home. It also fits my blog because I want to share dishes influenced by my Cape Verdean roots, my European experiences, and the different foods I have discovered through travel. It looks impressive on the plate, but once you understand how to cook the octopus properly, it is actually a pretty simple dish.
Recipe Clarity
The hardest part for a beginner would probably be knowing when the octopus is tender. Saying to cook it for 35 to 40 minutes is helpful, but octopus can vary in size, so I would explain that the cook should also test the thickest part of a tentacle with a knife or fork. If it slides in easily with little resistance, it is ready. I would also make it clear that grilling at the end is only to create the char and grill marks, not to cook the octopus again.
Recipe Flexibility
There are several ways to change this recipe depending on what is available. If garlic scapes are not in season or cannot be found, they can be replaced with another grilled green vegetable. For a little heat, crushed red pepper or a hotter paprika can be added to the marinade. The octopus can also be served with roasted potatoes, rice, or a simple salad instead of the garlic scapes while keeping the same basic preparation and flavors.
