Octopus - and the art of grilling

Years ago we lived in Greece where we learned to catch octopus in the little bay where we lived. We also used to visit a town called Galatas where some very untouristy old bars - full of old men - used to serve grilled octopus as a kind of tapas when you bought enough ouzo. I loved that stuff. Really loved the smoky, sweet salty sea-flavour of the very chewy octopus with a squeeze of lemon.

The Golden Rule: Simmer Before You Smoke

Grilling octopus might seem like a daunting task, reserved only for seasoned grill masters or adventurous home chefs. But don't be daunted. Cooking octopus is an art, and with a little patience, some preparation, and the right tools - in our case, the Kamado Joe Classic II - you can create a masterpiece. Today, we venture into the world of octopus grilling, and I promise you, by the end of this, you'll be ready to fire up your Kamado Joe Classic II for an unforgettable culinary adventure.

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Using the Kamado Joe to cook seafood

Quick Highlights: How to Grill Octopus

• The Secret to Tenderness: Simmer or braise the octopus gently in its own juices or a cork-and-aromatic broth for 45–60 minutes before hitting the grill.

• Flavour Profile: Smoky charred exterior with a melt-in-the-mouth, tender interior, finished with extra virgin olive oil, lemon juice, and oregano.

• Grill Technique: High, direct heat (Kamado, charcoal, or wood flame) for just 3–5 minutes per side to achieve a crispy char without drying it out.

• Pro Tip: Let the cooked octopus cool completely in its cooking liquid after simmering—this seals in moisture and keeps the skin intact on the grill.

Why Grill Octopus?

Octopus, when cooked correctly, can be a showstopper on the plate. It has a unique, slightly sweet flavor and a tender, meaty texture that pairs well with a variety of seasonings and sauces. Grilling adds a smoky depth to its flavor profile that's nothing short of amazing.

Preparing the Charcoal or Wood Fire

Before we dive into the recipe, it's important to remember that the secret to a tender, perfectly grilled octopus lies in its preparation. Octopus needs to be tenderised before grilling, as it can be quite tough.

One popular method is to simmer the octopus in a pot of boiling water with some herbs and vegetables. An old Italian trick is to add a cork from a bottle of wine to the pot. It's believed to contain an enzyme that helps tenderise the octopus.

Grilled Octopus Recipe

Ingredients:

1. 1 medium-sized octopus (about 2-3 pounds)

2. 1 wine cork

3. 1 onion, quartered

4. 2 bay leaves

5. Salt and pepper to taste

6. 1/4 cup olive oil

7. 2 cloves garlic, minced

8. Lemon wedges for serving

Instructions:

1. Clean and Prepare the Octopus: Clean the octopus thoroughly, removing the beak and the eyes, and rinsing under cold water.

2. Tenderise the Octopus: In a large pot, bring water, the onion, bay leaves, and wine cork to a boil. Add the octopus, reduce the heat, and let it simmer for about 45-60 minutes, or until it's tender when pierced with a fork.

3. Marinate the Octopus: Remove the octopus from the pot and let it cool. Once cooled, cut it into pieces. Combine olive oil, garlic, salt, and pepper in a bowl. Add the octopus pieces and marinate for at least 2 hours.

4. Grill the Octopus: Preheat your Kamado Joe Classic II grill to medium-high heat. Grill the octopus pieces for about 4-5 minutes on each side, until they're nicely charred and crisp.

5. Serve: Serve the grilled octopus with lemon wedges on the side. It pairs well with a fresh salad, roasted potatoes, or simply a nice, crusty bread.

In Conclusion

Grilling octopus might be a bit out of your comfort zone, but it's a culinary challenge worth taking. It is unique, flavourful, and will surely impress your dinner guests. Plus, with your Kamado Joe Classic II, you're well-equipped to handle this task. So, fire up your grill, and enjoy the process. After all, as they say, the journey is as important as the destination.

Frequently Asked Questions About Grilling Octopus

Why is my grilled octopus rubbery?

Octopus becomes rubbery if placed straight onto a hot grill raw. To ensure melt-in-the-mouth tenderness, always gently simmer or braise the octopus in liquid for 45 to 60 minutes until a knife slides easily into the thickest part of the tentacle before searing it over high heat.

How long do you cook octopus on the grill?

Because the octopus is already cooked through during the pre-simmering stage, it only needs 3 to 5 minutes per side over very high direct heat (charcoal or wood flame) to develop a smoky, charred exterior.

Do you need to boil octopus with a wine cork?

Adding a wine cork to the simmering pot is a traditional Mediterranean custom believed to help break down tough enzymes. While a gentle, slow simmer is the true key to tenderness, many traditional chefs still drop a natural cork into the pot for good luck and technique.