Polpo alla Griglia (Grilled Octopus)

Polpo alla Griglia (Grilled Octopus)

Polpo alla Griglia (Grilled Octopus)

Polpo alla Griglia is a traditional Italian dish that showcases the tender, smoky flavors of octopus. Grilling brings out the natural sweetness of the octopus, while infusing it with a slightly charred, smoky flavor. The octopus is often marinated with olive oil, lemon, and herbs, then grilled to perfection, making it a perfect dish for warm weather or as an elegant starter.

Ingredients (serves 2)

• 1 medium octopus (about 1-1.5 kg)

• 4 tablespoons olive oil

• 2 garlic cloves, minced

• Juice and zest of 1 lemon

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)

• Salt and freshly ground black pepper, to taste

• 1/2 teaspoon red pepper flakes (optional)

• Lemon wedges, for serving

Preparation:

1. Tenderize the Octopus:

   • The first step is to tenderize the octopus. If using a fresh octopus, freeze it overnight and thaw before cooking. Freezing helps break down the muscle fibers, making it more tender.

   • Alternatively, you can tenderize the octopus by gently pounding it with a meat mallet or using the edge of a heavy pan for a few minutes to soften it.

2. Boil the Octopus:

   • Bring a large pot of salted water to a boil.

   • Add the octopus to the pot and reduce the heat to a simmer. Cook for about 45-60 minutes, or until the octopus is tender when pierced with a fork. The cooking time will depend on the size of the octopus.

   • Once cooked, remove the octopus from the water and allow it to cool slightly. When cool enough to handle, cut the tentacles from the body, discarding the beak and any other inedible parts. You can also slice the body into rings if preferred.

3. Prepare the Marinade:

   • In a small bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, chopped parsley, oregano, salt, pepper, and red pepper flakes (if using).

   • Coat the octopus tentacles and body pieces with the marinade, and let them sit for at least 30 minutes to absorb the flavors.

4. Grill the Octopus:

   • Preheat your grill to medium-high heat.

   • Place the marinated octopus on the grill and cook for 3-5 minutes per side, or until it is nicely charred and crispy on the edges. Turn the octopus occasionally to ensure it cooks evenly and doesn’t burn.

5. Serve:

   • Once the octopus is perfectly grilled, remove it from the grill and arrange it on a serving plate.

   • Drizzle with a little extra olive oil, and garnish with additional fresh parsley and lemon wedges on the side.

   • Serve immediately, with a side of grilled vegetables or a fresh salad for a complete meal.

Chef's Tip:

For an extra smoky flavor, you can also grill the octopus over wood or charcoal. The smokiness from the fire will infuse the octopus, enhancing its rich, savory taste.

Wine Pairing:

• Vermentino: A crisp, citrusy white wine from Sardinia that pairs beautifully with the grilled flavors of the octopus.

• Falanghina: A refreshing white wine from Campania, its bright acidity and mineral notes balance the richness of the octopus and the herbal marinade.

• Pinot Grigio: A light, crisp Pinot Grigio with subtle fruit flavors that complement the smoky octopus without overpowering it.

By Master Chef Gianluca Deiana Abis