Herb Grilled Octopus


  • 2 bay leaves
  • 3 rosemary sprigs
  • 10 whole black peppercorns
  • 1½ teaspoons salt, divided
  • 5 garlic cloves, smashed
  • 3 lemons, divided
  • 1 3-pound octopus, cleaned, beak and eyes removed
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon freshly ground black pepper
  • 1 tsp minced garlic
  • ¼ cup chopped parsley, tarragon, and dill, to garnish
  • Flaky salt, to garnish


  1. Fill a large pot with water and add the bay leaves, rosemary, peppercorns, 1 teaspoon of the salt, the garlic cloves, and 1 lemon, halved.
  2. Bring the braising liquid to a boil.
  3. Add the octopus to the boiling water and lower the heat to a simmer, cooking until the octopus is tender, approximately 45 minutes. (Test the meat’s tenderness by piercing it with a sharp knife.)
  4. Using tongs, remove the octopus from the braising liquid and cut it into large pieces. Set the octopus aside to cool.
  5. In a medium bowl, combine the olive oil, black pepper, minced garlic and the juice of 1 lemon.
  6. Add the cooled octopus to the marinade, cover, and refrigerate it for at least 2 hours or up to overnight.
  7. Start a charcoal or wood fire, or preheat your gas grill to high heat.
  8. Grill the octopus pieces until their exterior browns, but they’re still juicy inside, approximately 3–4 minutes per side.
  9. Remove the octopus pieces from the grill quickly, so they don’t overcook.
  10. Slice the remaining lemon into wedges and serve alongside the octopus.
  11. Garnish the grilled octopus with fresh herbs and flaky salt.