Variation
Add sliced chorizo to the grill for an extra layer of smoky fat.
Dinner · Seafood · Mediterranean
Grilled Octopus With Smoked Paprika Potatoes
This grilled octopus recipe features a tender, slow-simmered octopus finished on a high-heat grill for the perfect smoky char.
Prep
20 min
Cook
1 h
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Tenderizing the Octopus
- 1
Poaching
Place the octopus in a large pot with onion, bay leaves, peppercorns, and enough water to cover.
Tip: Do not add salt to the poaching liquid as it can toughen the skin.
- 2
Simmering
Bring to a boil, then reduce to a very low simmer for 45 to 60 minutes until a knife slides easily into the thickest part of the tentacle.
Tip: If using frozen octopus, it is often pre-tenderized by the freezing process.
How to Make Grilled Octopus With Smoked Paprika Potatoes
Total time: 1 h 20 min · Yields 4 servings
- 1
Poach the Octopus
Submerge the cleaned octopus in a pot of aromatics and water. Simmer gently over low heat for 45 to 55 minutes. Drain and let it cool until easy to handle, then pat completely dry with paper towels.
- 2
Prepare the Potatoes
While the octopus simmers, boil the halved baby potatoes in salted water for 10 to 12 minutes until just tender. Drain and toss them with 1 tablespoon of olive oil and a pinch of smoked paprika.
- 3
Marinate the Seafood
Separate the octopus tentacles from the head. In a large bowl, whisk together the remaining olive oil, minced garlic, smoked paprika, and oregano. Toss the tentacles and potatoes in this mixture until well coated.
- 4
Char on the Grill
Preheat your grill to high heat (about 230C or 450F). Place the tentacles and potatoes directly on the grates. Grill for 3 to 4 minutes per side until the octopus has dark char marks and the potatoes are crispy.
- 5
Final Assembly
Remove from the heat immediately. Slice the tentacles into bite-sized coins or leave them whole for a dramatic presentation. Arrange on a platter with the crispy potatoes.
Chef's Tips
- Drying the octopus thoroughly after poaching is essential for achieving a crisp char on the grill.
- Do not skip the poaching step; grilling raw octopus directly will result in a rubbery, unpleasant texture.
- Using a wine cork in the poaching liquid is a traditional Mediterranean trick, though the enzymes in the cork's effect are debated, many chefs swear by it.
What to Serve with Grilled Octopus With Smoked Paprika Potatoes
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve on a wooden board for a rustic Spanish tapas feel.
- Pair with a glass of chilled Albariño or dry Rosé.
- Add a side of garlic aioli for dipping the tentacles.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Swap potatoes for a white bean puree for a lighter, creamy contrast.
Variation
Drizzle with a spicy chili oil if you prefer heat over smoke.
Storage & Reheating
Leftovers can be stored in an airtight container for up to 2 days. Reheat gently in a pan to maintain texture.
Further reading
Frequently asked questions
Why is my grilled octopus rubbery?
Rubbery octopus is usually caused by skipping the poaching step. You must simmer the octopus until tender before finishing it on the grill for flavor.
Can I use frozen octopus for this recipe?
Yes, frozen octopus is actually preferred by many chefs as the freezing process helps break down the tough connective tissues, making it more tender.
Do I need to peel the skin off the octopus?
No, the purple skin is edible and holds a lot of flavor. After poaching, it will become very soft and will crisp up beautifully on the grill.
What is the best way to clean an octopus?
Most octopus sold at fishmongers is already cleaned. If not, you must remove the beak (located at the center of the tentacles), the eyes, and the ink sac inside the head.
How long does grilled octopus take to cook?
The total time is about 75 minutes, including a 50-minute simmer and a quick 6-8 minute sear on the grill.
Is grilled octopus healthy?
Yes, it is high in protein, low in fat, and rich in essential minerals like iron and vitamin B12.
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