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Grilled Octopus

Mediterranean-Style Grilled Octopus

I've made this recipe with whole octopus and just tentacles. Depending on how much octopus you have, the simmering time will range from 20 minutes to a little over an hour.

Course Appetizer, Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Author Amanda


  • 3 pounds cleaned octopus
  • 1 cup dry white wine
  • 1/4 cup whole peppercorns
  • 2 lemons plus additional lemon wedges for serving
  • 1 wine cork
  • 2 cloves garlic peeled
  • 1/2 cup of your best olive oil divided


  1. In a large pot, place the octopus along with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.)
  2. Drain, and allow the octopus to come to room temperature.
  3. Meanwhile, prepare a gas or charcoal grill.
  4. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper.
  5. Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side.
  6. Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper.
  7. Serve immediately or at room temperature with lemon wedges if desired.