Grilled octopus transforms a single octopus into an appetizer or a main course with a clever twist. The cooking liquid becomes the base for a silky seafood-flavored mayonnaise.
This recipe is perfect for dinner parties, holiday gatherings, or weekend cookouts. After gently simmering the octopus until tender, it's briefly grilled for irresistible charred edges. It is then paired with a unique mayonnaise blended from the flavorful cooking broth and oil.
What Is Grilled Octopus with Homemade Mayo?
Grilled octopus has been enjoyed for centuries throughout coastal regions, where fresh seafood is part of everyday cooking. While each region has its own traditions, one thing remains constant: a slow simmer followed by a quick trip over high heat creates tender meat with beautifully caramelized edges.
Also, rather than letting that flavorful broth go to waste, it's emulsified with vegetable oil to create a rich sauce that complements the grilled seafood.
Pro Tips for the Best Grilled Octopus
- Don't skip the quick dip in boiling water. Dipping the tentacles several times helps them curl beautifully before the longer cooking process begins.
- Cook gently instead of rapidly, and a steady simmer keeps the octopus tender. Vigorous boiling can make it tougher than necessary.
- Blend the mayonnaise gradually. Slowly incorporating the oil gives the sauce a smoother texture and helps it emulsify properly.
- The octopus is already cooked, so the grill's job is simply to add smoky flavor and color.
Frequently Asked Questions
Why is the octopus cooked in cold water instead of boiling water?
Starting with cold water allows the temperature to rise gradually, helping the octopus cook evenly from the beginning. This slower approach encourages tenderness and gives the cooking liquid time to develop a richer seafood flavor for the mayonnaise.
Can I use frozen octopus?
Frozen octopus is widely used by home cooks and professional chefs alike. Many people even prefer it because freezing naturally helps tenderize the meat before cooking.
Can I cook this without a grill?
A grill pan or heavy cast-iron skillet works very well. You'll still achieve delicious caramelization as long as the cooking surface is thoroughly heated.
What should I serve alongside grilled octopus?
A salad, roasted potatoes, grilled vegetables, bread, or lemon wedges all pair with this dish. The homemade mayo also works as a flavorful dipping sauce for the sides.
Can I add herbs or spices to the mayonnaise?
Fresh parsley, dill, smoked paprika, garlic, lemon zest, or black pepper can all add extra character. Add them gradually so they enhance rather than overpower the seafood flavor.
How to Store Leftovers
Store the grilled octopus and mayonnaise separately to preserve their individual textures. The grilled octopus will keep well in the refrigerator for up to 3 days. Reheat it quickly in a hot skillet or on the grill for just a minute or two. While the homemade octopus mayonnaise is best enjoyed within 24 hours. Keep it chilled at all times and stir gently before serving if any separation occurs.
Ingredients
How to Make Grilled Octopus with Homemade Mayo
Bring a pot of water to a boil. Hold the octopus by the head and dip the tentacles into the boiling water several times to curl them.
Bring a pot of water to a boil. Hold the octopus by the head and dip the tentacles into the boiling water several times to curl them.
Place the entire octopus into a pot filled with cold water. Set the pot over medium-low heat, bring it to a boil, and cook for 1 hour.
Place the entire octopus into a pot filled with cold water. Set the pot over medium-low heat, bring it to a boil, and cook for 1 hour.
Turn off the heat and leave the octopus to cool in the same cooking water. Measure 250ml of the octopus water into a blender and blend. While blending, slowly pour in the vegetable oil until the mixture thickens into a creamy mayonnaise. Season with salt to taste.
Turn off the heat and leave the octopus to cool in the same cooking water. Measure 250ml of the octopus water into a blender and blend. While blending, slowly pour in the vegetable oil until the mixture thickens into a creamy mayonnaise. Season with salt to taste.
Remove the cooled octopus from the pot and cut it into pieces.
Remove the cooled octopus from the pot and cut it into pieces.
Grill the octopus for a few minutes on each side.
Grill the octopus for a few minutes on each side.
Arrange the grilled octopus on a serving platter and enjoy with the homemade mayonnaise!
Arrange the grilled octopus on a serving platter and enjoy with the homemade mayonnaise!
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