Variation
Spicy Garlic: Add 1/2 tsp red chili flakes to the butter sauce.
Dinner · Seafood · Grilling · Mediterranean
Grilled Octopus With Lemon Garlic Butter
Master the art of perfectly tender grilled octopus finished with a rich, silky lemon garlic butter sauce.
Prep
15 min
Cook
1 h
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Tenderising the Octopus
- 1
Aromatic Simmer
Place the octopus, halved garlic head, lemon rounds, bay leaves, peppercorns, and white wine in a large heavy-bottomed pot.
Tip: Do not add water. The octopus will release its own flavorful liquid as it cooks.
- 2
The Low and Slow Braise
Cover the pot and cook over low heat for 45 to 60 minutes. The octopus is ready when a knife slides into the thickest part of the tentacle with no resistance.
Tip: Check at 45 minutes to avoid overcooking, which makes it mushy.
The Grilling Finish
- 1
Prep the Grates
Preheat your grill to high heat (about 230 degrees Celsius). Clean and oil the grates thoroughly to prevent sticking.
Tip: High heat is essential for a quick char without drying out the interior.
How to Make Grilled Octopus With Lemon Garlic Butter
Total time: 1 h 15 min · Yields 4 servings
- 1
Drain and Dry
Remove the tenderised octopus from the pot and discard the braising aromatics. Pat the tentacles completely dry with paper towels to ensure a crisp char.
- 2
Season
Whisk together the olive oil, smoked paprika, and sea salt in a small bowl. Brush the octopus generously with this mixture.
- 3
Char the Octopus
Place the octopus on the hottest part of the grill. Cook for 3 to 4 minutes per side, turning once, until the exterior is lightly charred and crisp.
- 4
Prepare Garlic Butter
While the octopus grills, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the lemon juice and parsley, then remove from heat.
- 5
Slice and Sauce
Transfer the octopus to a serving platter. Slice the body into rings or leave the tentacles whole. Pour the warm lemon garlic butter over the seafood immediately.
Chef's Tips
- Always pat the octopus dry before grilling. Moisture on the surface creates steam instead of a sear.
- If you want even more flavor, let the braised octopus cool in its own juices for 30 minutes before grilling.
- For the best texture, purchase octopus that has been previously frozen, as the freezing process helps break down tough muscle fibers.
What to Serve with Grilled Octopus With Lemon Garlic Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve alongside warm crusty sourdough bread to soak up the garlic butter.
- Place over a bed of baby arugula tossed in a light vinaigrette.
- Pair with a chilled glass of Assyrtiko or Vermentino.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Greek Style: Swap the butter for extra virgin olive oil and add 1 tsp dried oregano.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan over medium-low heat to maintain texture.
Further reading
Frequently asked questions
Why is my grilled octopus rubbery?
Rubbery texture usually happens when the octopus is grilled raw. To get tender results, you must braise or simmer the octopus until soft before finishing it on the grill.
Do I need to add water to the pot when simmering?
No, octopus is mostly water. As it heats up, it will release enough liquid to submerge itself. This results in a more concentrated, savory flavor.
Should I remove the skin before grilling?
No, the skin becomes delicious and slightly crispy when charred. Only remove the beak and any internal organs if the octopus wasn't pre-cleaned.
Can I make this tender grilled octopus recipe ahead of time?
Yes. You can braise the octopus up to 24 hours in advance and store it in the fridge. Simply dry and grill it right before serving.
What is the best temperature for grilling octopus?
High heat (230-260°C) is best. Since the octopus is already cooked through from the braise, you only need the grill to provide smoky flavor and a charred exterior.
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