Griddled Octopus

Yields: 2-4 servings
Prep time: 15 minutes
Cook time: 1.5 – 2.5 hours (for tenderizing) + 10-15 minutes (for griddling)
Ingredients:
For Tenderizing the Octopus:
1.5 – 2 lbs whole octopus (fresh or frozen, thawed)
1 lemon, halved
1/2 onion, quartered
2-3 bay leaves
1 tsp black peppercorns
Optional: 1-2 corks (old wives’ tale says it helps tenderize, doesn’t hurt!)
Water or dry white wine, to cover
For Marinating/Seasoning before Griddling:
2-3 tbsp olive oil
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tbsp fresh lemon juice
1 tsp dried oregano (optional)
1/2 tsp smoked paprika (optional, for color and flavor)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Part 1: Tenderize the Octopus (Crucial Step)
Clean Octopus: If fresh, clean the octopus by removing the beak (located at the center underside where the tentacles meet) and the eyes (cut them out). If frozen, it’s often pre-cleaned. Rinse thoroughly under cold water.
Boil/Braise: In a large pot, combine the octopus, lemon halves, onion, bay leaves, peppercorns, and optional corks. Add enough water (or a mix of water and white wine) to fully submerge the octopus.
Simmer: Bring the liquid to a gentle simmer (do not boil vigorously, as this can toughen it). Reduce heat to low, cover the pot, and simmer gently for 1.5 to 2.5 hours, or until the octopus is very tender when pierced with a fork (especially where the tentacles meet the head). Cooking time can vary greatly depending on the size and age of the octopus.
Cool: Once tender, remove the pot from heat and let the octopus cool down in its cooking liquid. This helps keep it moist and tender.
Drain and Cut: Once cooled, remove the octopus from the liquid. Pat it dry with paper towels. You can leave it whole, or for easier handling on the griddle, you can separate the tentacles and cut the head portion into thick slices if desired.
Part 2: Marinate for Griddling
Season: In a bowl, toss the tenderized octopus pieces with 2-3 tbsp olive oil, minced garlic, fresh lemon juice, oregano (if using), smoked paprika (if using), salt, and black pepper. Ensure it’s well coated. You can let it sit for 15-30 minutes for flavors to meld, but it’s not strictly necessary.
Part 3: Griddle the Octopus
Preheat Griddle: Preheat your Blackstone griddle to medium-high heat.
Oil Griddle: Add a little olive oil to the griddle surface.
Sear Octopus: Place the marinated octopus pieces on the hot griddle. Cook for about 3-5 minutes per side, turning as needed, until you get a beautiful char and the edges of the tentacles start to crisp up. The goal here is to add flavor and texture, as the octopus is already cooked through and tender.
Finish: Once beautifully charred, remove the octopus from the griddle.
Part 4: Serve
Garnish: Transfer the griddled octopus to a serving platter. Drizzle with a little fresh olive oil, a squeeze of fresh lemon juice, and sprinkle with fresh chopped parsley.
Enjoy: Serve immediately as an appetizer or part of a seafood meal. It’s fantastic with a side of lemon wedges, a simple green salad, or even some crusty bread to soak up the juices.