Grilled Octopus Recipe

Grilled Octopus.png

Our friend Ken Flynn has eaten this dish on Isla several times while we were dining out at some of our favorite restaurants. I can not say that I am a huge fan but it wasn’t awful, and it might grow on me. I want to try this recipe to see if it is good and maybe tweak it a bit to meet our needs for our future guests that stay with us at Casa Jardin Mexico  I also wanted to add it here to see if someone beats me to it before we relocate there December or January-ish.

  • YIELD 4 to 6 servings TIME 2 hours



  • 3 pounds cleaned octopus

  • 1 bay leaf

  • 4 thyme branches

  • 20 peppercorns

  • 1 teaspoon salt, plus to taste

  • 1 head garlic, cut in half along its equator

  • 3 lemons

  • 3 tablespoons extra virgin olive oil

  • Freshly ground black pepper to taste

  • Minced parsley for garnish

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  1. Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover. Turn heat to medium, cover, and bring to boil. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30 to 90 minutes, depending on whether you’re using two smaller octopuses or 1 larger one (check for doneness with point of sharp knife). Drain, discarding everything but octopus. (You can prepare this 24 hours in advance up to this point; cover, and refrigerate octopus.) Set aside.

  2. Start charcoal or wood fire, or preheat gas grill; fire should be quite hot. Grill rack about 4 inches from heat source. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly until outside browns but inside is not dried out. Cut remaining lemon into wedges.

  3. Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.


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