Grilled Octopus with Chili-Herb Oil
Smoky grilled octopus gets a quick char and a bright chili-oregano oil, with lemon and greens to make it feel fresh and complete.
Prep 10 min · Cook 15 min · Total 25 min · Makes 4 servings
Ingredients
- 1 whole cooked octopus, chilled, drained of cooking liquid, cleaned of eyes and beak, and dried thoroughly
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 2 teaspoons crushed or minced Calabrian chilies in oil, or a coarse chili paste such as sambal oelek
- 1 teaspoon minced fresh oregano leaves
- Kosher salt
- Lemon wedges, for serving
- Frisée or other leafy greens, for serving
Directions
- Light 1 full chimney of charcoal. Once the coals are burning and coated in gray ash, dump them onto the coal grate and spread them evenly over half of it. For a gas grill, turn half the burners to high. Put the cooking grate on, close the grill, and let it heat for 5 minutes. Scrub the grate clean and oil it. In a medium bowl, combine the olive oil, chilies, and oregano, then add a small pinch of salt. Set the sauce aside. It can sit at room temperature for up to 5 hours; if you need to store it longer, chill it, then bring it back to room temperature before using.
- You can grill the octopus in one piece if you like. If you prefer smaller portions, divide it first by cutting the head away from the tentacles, where the eyes and beak have already been removed. Leave the tentacles grouped in sections, or separate them into individual pieces.
- When you are ready to cook, drizzle the octopus lightly with olive oil on all sides and season it lightly with salt. Place it on the grill over the coals and cook until the first side is browned and crisp, about 4 minutes; the exact timing will depend on how hot the coals are and how close they sit to the grate. Turn the octopus carefully and cook until the second side is browned too, about 4 minutes longer. Move the pieces to serving plates or a platter if serving them as they are, or place them on a work surface to cut smaller before arranging them on plates.
- Stir the sauce again, then spoon it over the octopus. Serve with lemon wedges and leafy greens that have been lightly dressed with olive oil and seasoned with salt.