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Charred grilled octopus tentacles on a white plate with olive oil, parsley, and lemon on marble surface

Polpo alla Griglia (Italian Grilled Octopus)

A classic Italian grilled octopus recipe with a simmer-first technique that guarantees tender flesh and a properly charred exterior.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

For the simmer
  • 1.2 kg whole octopus, cleaned fresh or fully thawed from frozen
  • 125 ml white wine half a glass, dry
  • 3 bay leaves
  • 1 tsp black peppercorns
  • 2 garlic cloves, lightly crushed for the pot
  • 1 tsp coarse salt
  • enough to cover water approximately 2 liters
For grilling and finishing
  • 4 tbsp extra virgin olive oil divided - 1 tbsp for grilling, 3 tbsp for dressing
  • 1 garlic clove, finely grated for the finishing oil
  • 1 large lemon, zest and juice
  • 3 tbsp flat-leaf parsley, finely chopped about half a small bunch
  • 1 pinch red chili flakes optional
  • to taste flaky sea salt for finishing
  • to taste black pepper, freshly ground

Method
 

Simmer the octopus
  1. Fill a large stockpot with cold water and add the white wine, bay leaves, peppercorns, crushed garlic, and coarse salt. Bring to a gentle simmer over medium-high heat.
  2. Hold the octopus by the head and dip the tentacles into the simmering water three times, each time for about five seconds, before fully submerging it. This helps the tentacles curl neatly.
  3. Lower the octopus fully into the water, reduce heat to a gentle simmer (small bubbles, not a rolling boil), cover with a lid, and cook for 45 to 60 minutes.
  4. Test doneness by inserting a metal skewer into the thickest tentacle - it should slide in with no resistance. If there is any pull, continue cooking for another 10 minutes and test again.
  5. Turn off the heat and let the octopus cool in its liquid for at least 20 minutes. This keeps it moist. You can do this step up to 24 hours ahead and refrigerate the octopus in its liquid.
Prepare for grilling
  1. Lift the octopus from the liquid and place it on a cutting board. Using kitchen scissors or a sharp knife, separate the tentacles from the head. Cut the head in half.
  2. Pat all pieces completely dry with paper towels. Any surface moisture will create steam on the grill instead of char.
  3. Brush lightly with 1 tbsp olive oil and season with a pinch of salt and pepper.
  4. Heat your outdoor grill or cast iron grill pan to the highest possible heat. The grates should be very hot - you should not be able to hold your hand near them for more than two seconds.
Make the finishing oil
  1. In a small bowl, combine 3 tbsp extra virgin olive oil, the grated garlic, lemon zest, half the parsley, and a pinch of chili flakes if using. Stir and set aside.
Grill and finish
  1. Place the tentacles and head pieces onto the hot grill. Do not move them for 2 to 3 minutes until distinct grill marks form and the edges look slightly crisp.
  2. Flip once using tongs and grill for another 2 minutes on the second side until charred in spots.
  3. Transfer to a cutting board and rest for 3 minutes. Then cut the tentacles into pieces or leave whole depending on how you want to serve them.
  4. Spoon the finishing oil over the hot octopus, squeeze fresh lemon juice over the top, scatter the remaining parsley, and finish with flaky sea salt. Serve immediately.

Notes

Frozen octopus often tenderizes faster than fresh - start checking with a skewer at the 40-minute mark. Cooling the octopus in its own liquid before grilling is the single step most home cooks skip, and the one that makes the biggest difference to moisture.