Grilled Octopus with Leeks, Thyme & Shallots
I recently dined at a “to-die-for” Greek restaurant in NYC called, Ethos Gallery. One of my favorite seafood dishes was the “Octapodi Sharas” (grilled octopus) on their small plates menu. Wow! My mouth was full of sheer joy! I think our entire dinner party is still dreaming of grilled octopus! It was tender and juicy and incredibly flavorful, which inspired me to make my own version that I could share with you all. Don’t worry, it seems complex but it’s really not! Where the heck do you buy octopus? I buy mine at Whole Foods, but you can often find octopus at your local seafood market or at select Asian markets. This dish makes an awesome appetizer, but is filling enough for a main. Serve it with a side of Roasted Baby Potatoes with Leeks. Kalí óreksi! – which is Greek for “bon appetit!”
Simmer whole octopus in a large pot for one hour until fork tender.
Dunk octopus into an ice bath to cool and maintain its color.
Grill octopus until nicely charred on both sides. I used my stove-top grill pan!
- 25 whole peppercorns (green or black)
- 1 large lemon, cut in half
- 4-5 fresh thyme sprigs
- 1 head garlic, cut in half length wise
- 1 cup white wine
- 2 bay leaves (fresh or dried)
- 2 pounds fresh, cleaned whole octopus (head removed)
- 3 tablespoons extra virgin olive oil, divided
- 2 cloves fresh garlic, minced
- 1 leek, cleaned and chopped (white part only)
- 1 large shallot, chopped
- ½ teaspoon red pepper flakes
- 2 sprigs thyme
- Salt & pepper
- 1 large lemon for squeezing
- 1 teaspoon fresh parsley, chopped
- In a large pot of salted water, add peppercorns, lemon (squeezed), thyme, garlic, white wine, and bay leaves. Bring water to a boil. Slowly drop in whole octopus, tentacles first to avoid too much curling. Lower to a simmer, cover and cook for 1 hour. Poke tentacles with a fork to check tenderness (should be very tender). When done, drain into colander and put octopus only into a large glass bowl of ice water to cool. Drain again when octopus has cooled. On a cutting board, cut tentacles into off of into individual whole pieces starting from middle of octopus (keeping tentacles intact). Place whole tentacles into a plastic baggie and add 2 tablespoons olive oil, salt and pepper to coat. Set aside to marinate, about 10 minutes.
- Meanwhile, heat a non-stick skillet with one tablespoon of olive oil. Add garlic, leeks, shallots, and red pepper flakes. Cook until translucent. Stir in thyme, salt and pepper. Remove from heat and set aside.
- Heat either an outdoor grill or grill pan on high. Remove tentacles from marinade and grill until octopus has vivid char marks, about 3 to 5 minutes on each side. Remove from grill and place on a serving platter. Sprinkle veggie mixture on top of octopus and squeeze with lemon juice. Garnish with chopped parsley. (Can be served warm or at room temperature.) Serve with a side of Roasted Baby Potatoes with Leeks.
Adapted from: NY Times