Barbecued octopus: my recipe with parsley and grilled vegetables

For a long time I believed that barbecued octopus was bound to be elastic… until the day I understood the trick: you make it tender beforehand, then you scratch it on the very hot grill for the smoky taste.

Since then, it's become one of my go-to "holiday at home" dishes. You don't need to be a pro at grilling: if you follow the tender cooking method and use a nice hot grill, you're all set.

In my classic version, I stick to French-Mediterranean flavors: olive oil, lemon, garlic, parsley. The parsley and garlic mixture is the little kick that brings everything to life. And I serve it with grilled vegetables, because since the barbecue's already lit, might as well take advantage of it: zucchini and tomatoes go perfectly with it, and it makes a complete meal.

Technically speaking, there are two key steps: poaching (or simmering) to tenderize it, and then quickly searing it on the grill for color and flavor. You'll see, the octopus cooks quickly, so avoid letting it dry out. The goal is contrast: tender inside, slightly crispy/smoky outside.

Nutritionally, octopus is rich in protein and quite lean; olive oil provides healthy fats. And with tomatoes and zucchini, you add fiber and vitamins without adding weight. If you like, you can increase the lemon or chili, but the basic recipe remains the same: simple, briny, grilled, and well-seasoned.

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Barbecued octopus

Recipe by Nathalie Laplace

5.0 based on 1 vote(s)

Type of dish: main courseKitchen: FrenchDifficulty: average

Portions

4

people

Preparation

23

minutes

Cooking

31

minutes

Calories

388

kcal

Total time

54

minutes

A recipe for tender octopus, perfectly seared over embers, and topped with a lemony parsley sauce that evokes the flavors of the South. Served with barbecued tomatoes and zucchini, it's simple, straightforward, and incredibly delicious!

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Ingredients

• 1 1.2kg raw octopus (gutted, rinsed)

• 1 onion(s)

• 1 bay leaf

• 6 peppercorns

• 2 lemons (finely zested + juice)

• 4 garlic cloves

• 1 large bunch of flat-leaf parsley

• 6 tablespoons of olive oil (approx. 90ml)

• 2 courgettes

• 300g small tomatoes or quartered tomatoes)

• 1 teaspoon of fine salt

• Freshly ground pepper

Preparation steps

• Tenderize the octopus: fill a large saucepan with water. Add the onion cut in half, the bay leaf and the peppercorns. Bring to a simmer (a gentle boil, not a rolling boil).
• Dive in and “scare” it: hold the octopus by the head and dip its tentacles 3 times in succession for 2 seconds in simmering water, to make them curl up. Then submerge it completely.
• Simmer for 22 minutes. Check for tenderness by piercing the base of a tentacle: it should go in easily, like a cooked potato. Drain.
• Let it cool for 10 minutes, then cut the octopus: separate the tentacles. If the purple skin peels off easily and you prefer a cleaner look, remove some of it (optional). Dry thoroughly with paper towels: this is important for a good presentation.
• Prepare the persillade: finely chop the parsley and 2 cloves of garlic. Mix with the zest of 1 lemon, 3 tablespoons of olive oil, 2 tablespoons of lemon juice, a pinch of salt and pepper. Set aside.
• Season for grilling: In a large dish, toss the tentacles with 3 tablespoons of olive oil, the juice of the second lemon, 2 grated (or pressed) garlic cloves, 1/2 teaspoon of salt, and pepper. Let it marinate for 8 minutes while the barbecue preheats.
• Heat the barbecue: aim for a very hot grill (glowing red coals, intense heat). Lightly oil the grill with an oil-soaked paper towel held with tongs.
• Grill the vegetables: Cut the zucchini lengthwise into strips. Toss the zucchini and tomatoes with a drizzle of oil, salt, and pepper. Grill for 2 to 4 minutes, depending on their size, just until charred and softened. Keep warm.
• Grill the octopus: place the tentacles on the hottest part of the grill. Sear for 2 to 3 minutes per side, until nice grill marks appear and the edges are slightly crispy. Don't overcook it: we're aiming for color, not a long cooking time.
• To serve: arrange the octopus with the grilled vegetables. Generously coat with the lemon-infused parsley and garlic sauce (or serve it on the side). Taste and adjust the seasoning with salt and lemon at the last minute.

📊 Nutritional Information

1 serving (approx. 320g)

* RDA = Recommended Daily Allowance

📝 Notes

If your octopus is already cooked (often sold in tentacles), skip the simmering step: dry it very well, season it, then sear it quickly on the grill. The goal of the recipe remains the same: a smoky flavor without drying it out.

💡 Chef's Tips

The real pitfall is boiling the water too vigorously at the beginning (it hardens) and not drying the octopus properly before grilling (it steams instead of grilling). A gentle simmer, then thoroughly drying the tentacles: you'll immediately gain tenderness and a smoky flavor!

🔄 Variations

• Octopus on a griddle instead of a barbecue: same method, seared very hot on an oiled griddle for 2 to 3 minutes per side.
• Grilled octopus with garden herbs: replace some of the parsley with a little coriander or basil, keeping the lemon and garlic.

Nathalie Laplace

Food writer for the Simple & Bon website. Passionate about healthy cooking and especially salads, slow-cooked or oven-baked recipes.