Grilled Octopus: Easier Than You Think!

Octopus sounds fancy. The kind of thing you'd expect to order at a waterfront restaurant while pretending you know what wine pairs with seafood. Turns out it's also one of the easiest things you can throw on a grill.

The secret is buying pre-cooked octopus. Somebody else already did the hard work. Your job is simply to add fire, smoke, and a little char. That's a trade I'm willing to make every single time. The best part? It takes less time than cooking a burger.

Ingredients

For the octopus:

• 1-2 lbs pre-cooked octopus

• 2 tablespoons olive oil

• 1 teaspoon paprika

• 1 teaspoon kosher salt

• 1 teaspoon black pepper

For finishing:

• Extra virgin olive oil

• Fresh parsley, chopped

• Black lava salt

For cooking:

• Kamado Joe or another grill

• Paper towels

  
  

Before You Start

The biggest mistake people make with octopus is putting it on the grill wet. Moisture is the enemy of char. Pat the octopus dry with paper towels, then place it uncovered in the refrigerator for a few hours if possible. The drier the surface, the better the crust you'll develop over the fire.

Remember that pre-cooked octopus is already cooked. You're not trying to tenderize it. You're trying to build texture and flavor. Think of this more like finishing a steak than cooking a roast.

Bus Stop BBQ Method

1. Dry the Octopus

Start by removing as much moisture as possible.

• Pat the octopus dry with paper towels

• Place uncovered in the refrigerator for a few hours if time allows

• Remove when the surface feels noticeably drier

A little patience here pays off later.

2. Season It Simply

Octopus doesn't need much.

• Drizzle with olive oil

• Season with paprika

• Add kosher salt

• Add black pepper

• Toss until evenly coated

3. Fire Up the Kamado

Set up for direct grilling.

• Target 450°F to 500°F

• Place the cooking grate in the lowest position possible

• Get the octopus as close to the fire as you can. This is all about high heat and quick cooking.

4. Grill Over Live Fire

Now comes the fun part.

• Place the octopus directly over the heat

• Grill for 3 to 4 minutes

• Flip

• Grill another 3 to 4 minutes

You're looking for:

• Crispy edges

• Good color

• Light char

• A little smoke flavor

Don't wander off. The difference between beautifully charred and accidentally carbonized is usually one conversation with your neighbor.

5. Finish and Serve

Once the octopus comes off the grill:

• Drizzle with fresh olive oil

• Sprinkle with chopped parsley

• Finish with black lava salt

That's it. Simple ingredients. Big payoff.

Final Take

Grilled octopus has one of the biggest effort-to-impress ratios in BBQ. People see octopus on a platter and assume you spent all day mastering some ancient coastal cooking technique.

Meanwhile, you spent a few minutes drying it, a few minutes grilling it, and another few seconds drizzling olive oil on top. No need to tell them that part. Just accept the compliments and enjoy your octopus.

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