How to Grill Baby Octopus

We officially kicked off grilling season last Wednesday with a hands-on grilling class on Cinco de Mayo. On Saturday, we had our first demonstration class on the Lincoln Square patio with one of our most popular menus: Italian Surf and Turf. Our chefs have tweaked the menu for this year, and I'm happy to say we added a grilled octopus dish!

All of the flavors on this delicious menu signal summer in a big way:

• Grilled Baby Octopus with Charred Lemons and Radicchio 
• Bistecca (Grilled Ribeye Steaks) with Lemon, Roasted Garlic and Oregano Butter
• Panzanella with Artichokes, Tomatoes, Chickpeas and Grilled Green Beans
• Grilled Oranges with Whipped Mascarpone and Honey-Mint Syrup 

Now, I'm guessing most of you have grilled steak before and maybe even green beans. But octopus? First, you have to find it, so check with your local fishmonger, because you may have to special order it with them. If you are in Chicago, Dirk's Fish is a good place to try. The Chopping Block has a partnership with Wabash Seafood, a seafood wholesaler in our area, so we are lucky enough to be able to get it delivered to our door. 

Baby octopus is actually a marketing name for the Asian species of octopus, but they are fully grown. You are probably more familiar with squid, or calamari, especially served in Italian restaurants stuffed, pan fried or deep fried served with a zesty cocktail or remoulade sauce. 

Octopus is prepared in a very similar way. First, you want to get the octopus tender by cooking it in a liquid. In order for it to tenderize, you'll add an acid, like lemon juice or vinegar. The traditional method uses water, white wine, and vinegar with plenty of lemons and bring that liquid to a boil. Submerge the octopus, and let it simmer for about 35 to 40 minutes until tender. To keep the octopus completely submerged in the liquid , place a plate on top, before placing the lid on the pot.

If you are getting your baby octopus fresh, make sure to clean them prior to cooking them. You can also purchase them frozen, let them defrost (ideally in your refrigerator) before you start to prepare them. The big question I'm always asked by students in our cooking classes is: "Do you eat the head too?" My personal opinion is yes since you are cleaning it, and I don't believe in food waste. However, you can always remove the heads prior to grilling if that is your preference. 

Once the octopus is tender, marinate it in olive oil, fresh herbs and you are ready to grill them. The amount of time spent on the grill depends on the size of the octopi. Finishing on the grill adds an incredible amount of flavor to the octopus. What you end up with is tender yet caramelized baby octopus!

Grilled Baby Octopus with Charred Lemons 

Scroll down for a printable version of this recipe

Yield: 4-6 servings as an appetizer

Active time: 25 minutes

Start to finish: 1 hour, 5 minutes

1 1/2 pounds baby octopus, cleaned

1/2 cup white wine

1 half lemon

Salt to taste

2 tablespoons extra virgin olive oil

1 lemon, zested

2 cloves garlic, minced

1 to 2 teaspoons fresh rosemary, finely chopped

Salt and pepper to taste 

1. Place the octopus in a large pot and add enough water to just cover. Add the wine, and squeeze in the juice of the half lemon, and toss the rind into the pot along with a generous pinch of salt. Bring to a boil over high heat, and then reduce the heat to a simmer. Gently cook the octopus for 30 to 40 minutes, or until tender. (You may need to set a plate on top of the octopuses to keep them submerged.) Drain well, and transfer to a bowl.
2. Heat a gas or charcoal grill over medium heat.
3. Add the olive oil, lemon zest, garlic and rosemary to the bowl with the poached octopus. Season with salt and pepper to taste, and toss well.
4. Grill the octopus until well caramelized on both sides.
5. While the octopus is grilling, prepare the lemons. In a medium-size bowl, toss together the lemons and olive oil. Grill the wedges, on the cut sides, until charred.
6. Transfer the grilled octopus to a platter, and serve with Charred Radicchio (recipe follows). Garnish with the charred lemon wedges, and serve.

Charred Radicchio  

Yield: 4 servings as an appetizer

Active time: 30 minutes

Start to finish: 30 minutes

1 head radicchio, quartered

2 to 3 tablespoons extra virgin olive oil

Salt and pepper to taste

1 lemon, zested

Lemon juice to taste

Extra virgin olive oil to taste

1 cup fresh parsley leaves

2 oranges, cut into segments

1 cup cannellini beans, drained and rinsed

Salt and pepper to taste 

1. Heat a gas or charcoal grill over medium heat.
2. Brush the cut sides of the radicchio with olive oil, and season with salt and pepper to taste. Grill the cut sides until slightly charred, 1 to 2 minutes. 
3. Thinly slice the radicchio and place in a large bowl.
4. Dress with lemon zest, lemon juice and olive oil to taste. Toss in the parsley leaves, orange segments and cannellini beans.
5. Season with salt and pepper to taste and serve.

If you want to grill octopus under the guidance of a professional chef, join us for Double Date: Hands-on Tapas on the Grill this Saturday, May 15 at 6pm at Lincoln Square. There's only one table left so pair up with a friend/partner and another couple and have a fun, safe night out! You'll make: 

• Grilled Asparagus with Serrano Ham, Shaved Manchego Cheese and Romesco Sauce
• Grilled Octopus and Potatoes with Smoky Paprika Aioli
• Pinchos Morunos (Cumin and Paprika-Spiced Grilled Pork Skewers)

And if you want to join us for Italian Surf and Turf Demo on the Patio, our June class is already sold out so plan on attending the next one on Friday, July 9 at 6:30pm at Lincoln Square.