This dish combines tender, perfectly cooked octopus with crispy grilling and rich, creamy polenta. Finished with a buttery topping of shallots, capers, and sun-dried tomatoes, it delivers a balance of texture and bold Mediterranean flavors. A true BBQ showstopper that looks refined but is built on solid technique and simple ingredients.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
Octopus
1 whole octopus (1–1.5 kg / 2.2–3.3 lb), cleaned
2 liters / 8 cups water
60 g / 2 oz salt
1 onion, quartered
1 lemon, halved
2 garlic cloves
2 bay leaves
4–5 cloves
Basting Sauce
4 garlic cloves
1 green jalapeño
1 handful fresh parsley
Zest of 1 lemon
100 ml / ⅓ cup olive oil
Salt and pepper to taste
Polenta
200 g / 7 oz polenta
800 ml / 3⅓ cups water or chicken broth
50 g / 3½ tbsp butter
50 g / 1.7 oz Parmesan cheese (optional)
Salt to taste
Savory Topping
50 g / 3½ tbsp butter
2 shallots, finely sliced
2 tbsp capers
3 tbsp sun-dried tomatoes, chopped
Finish
Microgreens
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Clean the octopus by removing the head from the tentacles, then bring 2 liters / 8 cups of water with 60 g / 2 oz salt to a boil, add the onion, lemon, garlic, bay leaves, and cloves, dip the tentacles a few times into the water, then fully submerge and gently simmer for about 1.5 hours until tender.
- Remove the octopus, let it cool completely, then cut the tentacles into smaller pieces.
- Prepare the basting sauce by blending the garlic, jalapeño, parsley, lemon zest, olive oil, salt, and pepper into a smooth mixture, then set aside.
- Bring water or broth to a boil, slowly whisk in the polenta, cook on low heat for 15–20 minutes until creamy, stir in butter and Parmesan, spread into a dish, and let it set for at least 30 minutes.
- Preheat your BBQ for direct heat at 220–250°C / 428–482°F.
- Grill the octopus pieces directly over the fire for about 5 minutes, turning frequently and brushing continuously with the basting sauce until lightly charred and crispy on the outside.
- In a skillet on the BBQ, melt butter and slowly cook the shallots until golden and caramelized, then add capers and sun-dried tomatoes and cook briefly to intensify the flavors.
- Plate the polenta as a base, add the savory topping, place the grilled octopus on top, and finish with microgreens.
