Getting grilled octopus tender?

[blopez34]

Hey all, I could use some advice. I absolutely love Greek-style grilled octopus—tender, smoky, a little charred, and drizzled with olive oil and lemon. I’ve been trying to recreate it at home, but my early attempts haven’t been quite right. The flavor’s there, but the texture is tough or rubbery, and I know that’s not how it’s supposed to be.

What’s the secret to getting it tender before grilling? I’ve heard everything from boiling it in vinegar water, to freezing it first, to slow braising it. Some say marinate, others say don’t. I’d really appreciate any tips—especially from people who’ve actually managed to get that perfect tender-crisp balance. Do you cook it first, and for how long, or go straight to the grill? I’d love to get this right!

 

[k_tsoukalas]

Great question! I haven’t made it myself, but a few Greek relatives have, and they swear by a two-step method: first, simmer the octopus to get it tender, then finish it on the grill for that smoky-charred flavor.

They usually simmer it in its own juices (no added water), with a splash of red wine vinegar and a bay leaf, for about 45–60 minutes depending on size. The key is gentle heat, don’t rush it. Once it’s fork-tender, they let it cool, slice it into portions, and then grill it over high heat just long enough to get those crisp, charred edges.

Freezing the octopus beforehand helps break down the muscle fibers, so it’s a great trick if your octopus is fresh. Most of them don’t marinate it before cooking, but always finish it with a drizzle of high-quality olive oil, fresh lemon juice, oregano, and sea salt. It takes some practice, but once you get it right, it’s unforgettable!