Grilled Octopus

PHOTOS + VIDEO BY MARIA MIGUEL + BIBIANA NUNES

Grilled octopus is delicious! But you’ve probably only had it dining out at restaurants, right? With this recipe, I hope you see how easy it is to make at home.

Because octopus can turn out rubbery, you’ll find a ton of hacks online to prevent toughness. By pressure cooking ours, we take the guesswork out of the whole process - and cut down on the cook time! - to end up with perfectly tender octopus every time.

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ingredients

• 1 (~2.5lb) whole octopus, debeaked and rinsed well 

• 1  onion, peeled and halved

• 6 cloves garlic, smashed

• 4 sprigs fresh thyme

• 2 teaspoon dried oregano

• 1 ½ tsp whole black peppercorns

• 1 bay leaf

• Kosher salt

• 1-2 tablespoon Neutral Oil (like safflower or canola)

• Sea salt

• Black pepper

• Crushed red pepper

• Lemon quarters to garnish

• Pesto - homemade or store bought (optional)

• Parmesan shavings (optional)

directions

1. Place cleaned octopus in your pressure cooker.

2. Add the onion, garlic, thyme, oregano, peppercorns, bay leaf, a few large pinches of salt, and just enough water to cover.

3. Seal the cooker and cook on HIGH pressure for 15 minutes.

4. Quick release the pressure and check for tenderness by sliding a paring knife into the thickest part. It should slide in easily.

5. If it gives resistance, cook on high pressure for 2 minutes longer.

6. Let cool completely in the cooking liquid and then drain.

7. Heat an indoor grill pan on med-high (or prepare an outdoor grill).

8. Cut the tentacles from the body and cut the body into smaller pieces.

9. Add to a bowl, drizzle with oil, and season to your liking with sea salt, black pepper, and crushed red pepper.

10. Turn grill pan to medium heat and grill octopus until charred all over - about 3 minutes per side.

11. Remove from grill to serving platter.

12. Top with pesto, Parmesan shavings, and serve with lemon wedges.

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