Last Updated May 8, 2018

A lot of restaurant chefs are featuring grilled octopus salad nowadays. This step-by-step recipe and video will show you how to make it at home on the grill

grilled octopus on top of sliced fennel salad

A lot of restaurant chefs are featuring grilled octopus salad nowadays. The octopus is meaty and tender and develops a nice crispy char when it’s cooked on the grill. It’s not fishy at all. It’s a very subtle meat, kind of like squid, and it will take on the flavors mixed with it.

Before grilling octopus, it’s important to steam it.

When shopping for octopus, you might be lucky enough to find it already steamed. If that’s the case, you can skip that step in the recipe and go straight to the marinade and the grill.

If you’re looking for a little more adventure, check your local Asian market for whole fresh octopus and follow the full recipe.

When steaming the octopus, add a wine cork to the water. This, for some magical reason, helps make it nice and tender. Boil it for about an hour and a half and toss it in marinade. It’s most often served over a fennel salad, but you can eat it by itself or with any other greens.

Watch the above video for step-by-step instructions. (And I do have to apologize for the video format. This was created in my Periscope days when the video was shot vertically. This was the recommended way to post it to YouTube back then. Some day, I’ll reshoot this for you.)

grilled octopus on top of sliced fennel salad

Grilled Octopus Salad

A lot of restaurant chefs are featuring grilled octopus salad nowadays. This step-by-step recipe and video will show you how to make it at home on the grill
4.48 from 17 votes
Prep Time 1 hour
Cook Time 1 hour 45 minutes
Servings 4

Ingredients
 

Grilled Octopus

  • fresh octopus
  • 1 large pot of water
  • 1 orange juiced
  • 1 lemon juiced
  • 1 lime juiced
  • 1 1/2 tsp salt
  • 1 tbsp whole peppercorns
  • 1/2 cup white wine
  • 1 wine cork

Citrus Vinaigrette

  • 1 orange juiced and zested
  • 1 lemon juiced
  • 1 lime juiced
  • 1/2 cup olive oil
  • 2 tbsp honey
  • 2 tbsp white wine vinegar
  • 1 clove garlic minced
  • 1/2 tsp salt
  • pinch red pepper flakes

Fennel Salad</strong

  • 1 fennel bulb
  • 2 tbsp fennel fronds

Instructions
 

Steam Octopus

  • Heat a pot of water on a stove over medium-high heat. Holding the head of the octopus, dip the tentacles in the water for 10 seconds. Lift it back out. Repeat three times. This will cause the tentacles to curl. Drop the entire octopus in the water.
  • Add the juices, salt, pepper, wine and wine cork. Cover and simmer for 1 hour and 15 minutes to 1 hour and 30 minutes. The tentacles should be tender when pierced with a knife.

Make Salad

  • While the octopus is cooking, whisk together the vinaigrette ingredients in a large bowl. Toss 2 tablespoons of the vinaigrette in a separate bowl with the sliced fennel.

Grill Octopus

  • When the octopus is tender, remove it to a cutting board. Cut off the tentacles and discard the head. Place the tentacles in the vinaigrette. Soak for 30 minutes to overnight.
  • Heat the grill to high. Place the tentacles on the grill and cook, until charred on all sides.

Assemble

  • Add a mound of fennel to a plate. Top with 2-3 pieces of grilled octopus. Drizzle with vinaigrette. Sprinkle with fennel fronds for garnish.

Nutrition

Calories: 378kcalCarbohydrates: 31gProtein: 2gFat: 27gSaturated Fat: 3gSodium: 1198mgPotassium: 523mgFiber: 6gSugar: 16gVitamin A: 240IUVitamin C: 80.4mgCalcium: 94mgIron: 1.4mg
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