Of course! Grilled octopus with cherry tomatoes and basil is a stunning Mediterranean dish. It’s all about the contrast between the tender, smoky octopus and the bright, fresh salad.
Here is a detailed recipe that guides you through the most crucial step: tenderizing the octopus.
The Secret to Tender Grilled Octopus: Slow Cooking First
The biggest mistake people make is throwing raw octopus directly on the grill. This results in a tough, rubbery texture. The key is to braise or simmer it slowly first until it’s completely tender. Then, a quick char on the grill gives it that perfect smoky finish.
Grilled Octopus with Cherry Tomato and Basil Salad
Serves: 2-4 as a main course (or 4-6 as an appetizer)
Prep time: 15 minutes (+ optional overnight thawing)
Cook time: 45-90 minutes (depending on size/method)
Ingredients
For the Octopus:
· 1 whole octopus (about 2-3 lbs / 1-1.5 kg), fresh or thawed frozen
· 1 lemon, cut in half
· 3-4 cloves garlic, smashed
· 1 bay leaf
· 5-6 black peppercorns
· Salt for seasoning
· For grilling: 2-3 tablespoons extra virgin olive oil
For the Cherry Tomato and Basil Salad:
· 1 pint (about 2 cups) cherry or grape tomatoes, halved or quartered
· 1/4 cup fresh basil leaves, thinly sliced (chiffonade)
· 1 small shallot, finely minced (about 2 tablespoons)
· 1 clove garlic, minced or grated
· 2 tablespoons extra virgin olive oil
· 1 tablespoon fresh lemon juice or red wine vinegar
· Salt and freshly ground black pepper to taste
· Optional: A pinch of red pepper flakes for a little heat
For Serving:
· Lemon wedges
· Extra drizzle of high-quality olive oil
· Flaky sea salt (like Maldon)
Instructions
Step 1: Prepare the Octopus (Thawing & Cleaning)
· If frozen, thaw the octopus completely in the refrigerator overnight.
· Rinse the octopus under cold water. Place it in a clean sink or large bowl.
· Rub the octopus all over with the cut sides of the lemon half. This helps tenderize it and remove any residual sliminess. Rinse again.
· You can remove the beak (a hard, parrot-like mouth in the center where the tentacles meet) by pushing it out from the base with your fingers and cutting it out. Often, this is already removed in pre-cleaned octopus.
Step 2: Braise/Simmer until Tender (This is the Key Step!)
· Oven Method (Recommended – hands-off): Preheat oven to 325°F (160°C). Place the octopus in a Dutch oven or heavy oven-proof pot with a lid. Add the smashed garlic, bay leaf, and peppercorns. Do not add water; the octopus will release its own liquid. Cover and braise in the oven for 1 to 1.5 hours, or until a knife can easily pierce the thickest part of a tentacle.
· Stovetop Method: Place the octopus in a large pot with the aromatics. You can add about an inch of water or wine to prevent sticking. Bring to a simmer, then reduce the heat to low, cover, and simmer gently for 45-90 minutes, checking for tenderness every 15 minutes after the first 45 minutes.
Step 3: Cool the Octopus
· Once tender, remove the octopus from the pot and let it cool until you can handle it. You can do this step hours ahead or even the day before.
Step 4: Prepare for Grilling
· Pat the octopus completely dry with paper towels. Moisture is the enemy of a good sear.
· Cut the tentacles away from the head. The head can be grilled as well (it’s delicious!) or saved for another use.
· Toss the tentacles in a bowl with 2-3 tablespoons of olive oil to coat lightly. This will help them get a beautiful char.
Step 5: Make the Tomato-Basil Salad
· While the grill heats up, combine the halved tomatoes, minced shallot, minced garlic, and sliced basil in a medium bowl.
· In a small bowl, whisk together the 2 tablespoons of olive oil and 1 tablespoon of lemon juice (or vinegar). Season with salt, pepper, and optional red pepper flakes.
· Pour the dressing over the tomato mixture and toss gently. Let it sit at room temperature to allow the flavors to meld.
Step 6: Grill the Octopus
· Preheat your grill to high heat. Clean the grates well and oil them.
· Place the octopus tentacles on the hottest part of the grill. Grill for 2-4 minutes per side, until you get a nice, smoky char with crisp edges. The skin will bubble and blister slightly.
Step 7: Assemble and Serve
· Arrange the grilled octopus on a serving platter.
· Spoon the cherry tomato and basil salad over and around the octopus.
· Finish with a final drizzle of good olive oil, a squeeze of fresh lemon juice from the wedges, and a sprinkle of flaky sea salt.
· Serve immediately.
Tips for Success
· Buy Frozen: Surprisingly, frozen octopus is often more tender than “fresh” because the freezing process starts the tenderizing process.
· Don’t Skip the Dry: The single most important step for a charred grill mark is patting the cooked octopus completely dry before oiling and grilling.
· Test for Tenderness: The octopus is done simmering when a knife slides into the thickest part of a tentacle with little to no resistance.
· Make Ahead: You can braise the octopus up to 2 days in advance. Keep it covered in the refrigerator, then bring it to room temperature and grill when ready to serve.
Enjoy this taste of the Mediterranean! It’s a show-stopping dish that’s well worth the effort.