Don't Skip This Important Step When Grilling Octopus

Grilling octopus can be a culinary delight, but achieving the perfect texture requires an essential preparatory step: tenderizing. Octopus can be notoriously tough if not properly prepared, so tenderizing is crucial to ensure it becomes soft and succulent when grilled. This process begins with simmering the octopus in a pot of water, often infused with aromatic ingredients like bay leaves, garlic, or wine, to add subtle flavors. The cooking time can vary depending on the size of the octopus, but generally, simmering for 45 minutes to an hour is recommended until the flesh is tender. Some chefs prefer to add a cork to the pot, a traditional method believed to enhance tenderness. Once tenderized, the octopus should be allowed to cool in its cooking liquid to retain its moisture. Before grilling, it’s important to pat the octopus dry to achieve a nice char and prevent steaming. Marinating the octopus in olive oil, lemon juice, and herbs can impart additional flavor. When it hits the grill, the octopus should be cooked over high heat for just a few minutes on each side, enough to create a deliciously charred exterior while maintaining a juicy interior. By not skipping the tenderizing step, you ensure a perfectly grilled octopus that is both flavorful and tender.