Grilled Octopus with Spinach
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
When I discovered this recipe, I fell in love with how impressive yet simple grilled octopus truly is. Fresh octopus is more affordable than you'd think, and tenderizing it in white wine with aromatics takes just 45 minutes. The real star here is the spinach, which is packed with iron and nutrients, making this dish as nourishing as it is delicious. Finished with a quick sear on the grill and dressed in garlicky olive oil and lemon, it transforms into something restaurant quality that tastes like you spent all day cooking. It's perfect for dinner guests or a special weeknight meal.
Ella x
Ingredients
- 1 kgfresh octopus(cleaned and halved)
- 6 tablespoonsextra virgin olive oil
- 283 gfresh spinach(packed)
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 237 mlwhite wine(dry)
- 1 teaspoonred pepper flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper(freshly ground)
- 4fresh thyme sprigs
- 2bay leaves
- 1shallot(thinly sliced)
- 1lemon wedges(for serving)
Detail level
Instructions
- 1
Bring a large pot of salted water to a boil with the bay leaves and thyme sprigs. Add the octopus and simmer for 35-40 minutes until tender. Test with a fork—it should pierce easily.
Tip: Boiling the octopus first ensures it's tender before grilling and prevents it from becoming rubbery.
- 2
Drain the cooked octopus and pat it dry with paper towels. Cut the tentacles from the head and halve them lengthwise.
Tip: Dry octopus grills better and develops a nice charred crust.
- 3
In a bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lemon juice, minced garlic, red pepper flakes, salt, and pepper. Brush this mixture generously over the octopus pieces.
Tip: Reserve some marinade for the spinach later.
- 4
Preheat your grill to medium-high heat. Grill the octopus pieces for 4-5 minutes per side until charred and caramelized. Transfer to a serving platter and drizzle with remaining lemon juice.
Tip: Don't move the octopus too much on the grill—let it sit to develop color.
- 5
While the octopus grills, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the sliced shallot and sauté for 2 minutes until softened.
Tip: The shallots add a subtle sweetness that complements the briny octopus.
- 6
Add the remaining minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the white wine and simmer for 2 minutes to reduce slightly.
Tip: The wine deglazes the pan and adds depth to the spinach.
- 7
Add the fresh spinach to the skillet in batches, stirring until it wilts completely, about 3-4 minutes total. Season with salt, pepper, and a pinch of red pepper flakes.
Tip: Adding spinach in batches prevents overcrowding and ensures even cooking.
- 8
Arrange the wilted spinach on a serving platter and top with the grilled octopus pieces. Drizzle any pan juices over the top and garnish with fresh lemon wedges for serving.
Tip: Serve immediately while the octopus is still warm for the best flavor and texture.
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