Cooking octopus at home used to intimidate me. I had this fear that no matter what I did, I’d end up serving my guests something with the texture of a rubber tire. But after a few attempts (and one very chewy failure), I learned the golden rule: boil it low and slow first, then grill it hot and fast.
The initial simmer breaks down the collagen, making the meat tender, while the grill adds that necessary smoky crunch. This recipe pairs the richness of the seafood with a “tomato-heat” salsa that uses fresh leeks and habanero. It’s a contrast of temperatures—hot, charred octopus against a cool, spicy oil-based sauce—that feels very high-end for something that is actually quite hands-off.
Ingredients
The Octopus & Boil
- 2 lbs whole raw octopus (cleaned)
- Pot aromatics: Bay leaves, rosemary sprig, black peppercorns, ½ lemon, and salt.
The Glaze
- 1 tbsp Garlic Sauce (Toum) or crushed garlic paste
- 1 tsp olive oil
- ½ tsp black pepper
The Tomato-Heat Sauce
- 2 medium tomatoes, sliced or chopped roughly
- 1 cup leeks, washed thoroughly and chopped (approx. 1 small leek)
- 5 cloves garlic, minced finely
- 1 cup fresh cilantro, chopped
- 1 small habanero pepper, minced (remove seeds for less heat)
- ⅔ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- Salt and black pepper to taste
Instructions
- The Simmer: Fill a large pot with water and your aromatics. Bring to a boil. Dip the octopus in and out three times (this makes the tentacles curl up beautifully), then drop it in. Lower the heat and simmer gently for about 45 minutes. It’s done when a skewer goes into the thickest part like butter.
- Cooling: Remove the octopus and let it cool. Slice the tentacles apart. Note: If the skin is sloughing off too much, you can gently rub the excess purple skin off under cold water, but I like leaving some on for charring.
- Marinate: Whisk the garlic sauce (toum), teaspoon of oil, and pepper. Rub this sticky glaze all over the octopus. Fridge it for 2 hours. This step is crucial for flavor.
- Make the Sauce: Combine the tomatoes, leeks, garlic, cilantro, habanero, olive oil, and lemon juice in a bowl. Stir well and let it sit. The salt will pull juices from the tomatoes, creating a delicious dressing.
- The Grill: Get your grill screaming hot. Brush the grates with oil. Grill the octopus for 3–4 minutes per side. You want crispy, black bits on the suction cups.
- Serve: Arrange the octopus on a platter and spoon the chunky salsa right over the top.
Why You’ll Love This Recipe
- Texture Contrast: The interior is creamy and soft, while the suction cups get incredibly crispy on the grill.
- Make-Ahead Friendly: You can boil the octopus a day in advance. In fact, grilling it cold from the fridge often prevents it from overcooking in the center.
- The Sauce: The raw leeks and habanero cut right through the richness of the olive oil and seafood.
Chef’s Tips for Perfection
- Cleaning Leeks: Leeks are notorious for hiding dirt. Slice them first, then soak the slices in a bowl of cold water, agitating them to let the sand sink to the bottom.
- Toum Substitute: If you can’t find Lebanese garlic sauce (Toum), you can smash 3 cloves of garlic with a pinch of salt until it’s a paste, then whisk in a teaspoon of mayonnaise and lemon juice.
- Don’t Over-Grill: Remember, the octopus is already cooked. You are just heating it through and crisping the skin. If you leave it too long, it will dry out.
Storage and Reheating
Leftover grilled octopus can be tough if microwaved. The best way to reheat it is to cut it into bite-sized coins and sauté them quickly in a pan with a little butter or oil. The sauce keeps well in the fridge for 2 days, though the cilantro might darken slightly.
Nutritional Notes
Octopus is lean protein and very low in fat. The bulk of the calories here come from the generous amount of olive oil in the salsa, which provides healthy monounsaturated fats.
(Tasty Grilled Octopus with Tomato Sauce – Ready in 45 Minutes)
