Grilled octopus is a beloved dish throughout the Mediterranean, prized for its tender, meaty texture and smoky finish from the grill. Paired with romesco, a vibrant Catalan sauce made with roasted peppers, almonds, garlic, and olive oil, it’s both rustic and refined. Perfect as an appetizer or light main course.
Yields 3 Servings Servings Quarter (0.75 Servings) Half (1.5 Serving) Default (3 Servings) Double (6 Servings) Triple (9 Servings) Prep Time 30 minsCook Time 1 hr 30 minsTotal Time 2 hrsFor the Octopus
1 whole octopus (2½ – 3 lbs), cleaned (head and beak removed)
1 onion, halved
2 cloves garlic, smashed
1 bay leaf
1 tbsp red wine vinegar
2 tbsp olive oil (for marinating)
Salt and black pepper
For the Romesco Sauce
2 roasted red bell peppers (jarred or homemade)
1 small tomato, roasted or blanched and peeled
2 cloves garlic, roasted or lightly sautéed
⅓ cup toasted almonds (or hazelnuts)
1 slice day-old bread, toasted
2 tbsp sherry vinegar (or red wine vinegar)
½ tsp smoked paprika
½ cup extra virgin olive oil
Salt to taste
Pinch of cayenne (optional)
Simmer the Octopus
1
In a large pot, combine octopus , onion , garlic , bay leaf , and vinegar . Cover with water.
Bring to a gentle simmer (not boil) and cook for 60–75 minutes , or until tender when pierced with a knife.
Let cool in the cooking liquid for 10 minutes. Remove and pat dry.
Cut into individual tentacles (leave whole for dramatic presentation).
Drizzle with olive oil , season with salt and pepper, and refrigerate until ready to grill.
Make the Romesco Sauce
2
In a food processor or blender, combine:
Pulse until chunky.
With the motor running, slowly drizzle in olive oil until emulsified and creamy but still textured.
Taste and adjust seasoning as needed.
Grill the Octopus
3
Preheat a grill or grill pan to high heat . Lightly oil the grates.
Grill tentacles for 3–4 minutes per side , or until charred and smoky.
Optional: brush with olive oil or a mix of olive oil + lemon juice while grilling for extra sheen.
To Serve
Variations
5
Add grilled cherry tomatoes or blistered shishito peppers to the plate
Use hazelnuts instead of almonds in romesco for earthiness
Serve over a bed of warm lentils , potato purée , or chickpeas
Pairing Suggestions
6
White wine: Albariño, Vermentino, or Assyrtiko
Rosé: Dry, Provençal-style rosé
Non-Alcoholic: Sparkling water with lemon and mint or tomato agua fresca
Ingredients For the Octopus
1 whole octopus (2½ – 3 lbs), cleaned (head and beak removed)
1 onion, halved
2 cloves garlic, smashed
1 bay leaf
1 tbsp red wine vinegar
2 tbsp olive oil (for marinating)
Salt and black pepper
For the Romesco Sauce
2 roasted red bell peppers (jarred or homemade)
1 small tomato, roasted or blanched and peeled
2 cloves garlic, roasted or lightly sautéed
⅓ cup toasted almonds (or hazelnuts)
1 slice day-old bread, toasted
2 tbsp sherry vinegar (or red wine vinegar)
½ tsp smoked paprika
½ cup extra virgin olive oil
Salt to taste
Pinch of cayenne (optional)
Directions Simmer the Octopus
1
In a large pot, combine octopus , onion , garlic , bay leaf , and vinegar . Cover with water.
Bring to a gentle simmer (not boil) and cook for 60–75 minutes , or until tender when pierced with a knife.
Let cool in the cooking liquid for 10 minutes. Remove and pat dry.
Cut into individual tentacles (leave whole for dramatic presentation).
Drizzle with olive oil , season with salt and pepper, and refrigerate until ready to grill.
Make the Romesco Sauce
2
In a food processor or blender, combine:
Pulse until chunky.
With the motor running, slowly drizzle in olive oil until emulsified and creamy but still textured.
Taste and adjust seasoning as needed.
Grill the Octopus
3
Preheat a grill or grill pan to high heat . Lightly oil the grates.
Grill tentacles for 3–4 minutes per side , or until charred and smoky.
Optional: brush with olive oil or a mix of olive oil + lemon juice while grilling for extra sheen.
To Serve
Variations
5
Add grilled cherry tomatoes or blistered shishito peppers to the plate
Use hazelnuts instead of almonds in romesco for earthiness
Serve over a bed of warm lentils , potato purée , or chickpeas
Pairing Suggestions
6
White wine: Albariño, Vermentino, or Assyrtiko
Rosé: Dry, Provençal-style rosé
Non-Alcoholic: Sparkling water with lemon and mint or tomato agua fresca
Grilled Octopus with Romesco Sauce
