Spanish-style Kamado-grilled octopus
Grilled octopus is a classic of Spanish tapas: tender all the way through, contrasted with seared, crisp skin. On a Kamado barbecue, braising in a casserole then direct grilling lets you recreate that contrast in a single cook, for a dish that is as spectacular as it is delicious.
Ingredients
The success of this recipe relies on a long, gentle braise to tenderise the octopus, followed by a quick, intense grill for colour.
For the octopus:
- 1 whole octopus (1.5 to 2 kg), previously frozen then defrosted (this naturally tenderises the fibres)
- 4 tablespoons of olive oil
- 2 garlic cloves
- 2 bay leaves
- 1 glass of dry white wine
- Salt, freshly ground pepper
- Smoked paprika and fleur de sel to finish
For the romesco sauce (Spanish sauce made with grilled peppers and tomatoes, almonds and olive oil, typical of Catalan cuisine):
- 2 red peppers
- 2 tomatoes
- 30 g of almonds
- 1 garlic clove
- 1 tablespoon of sherry vinegar
- 4 tablespoons of olive oil
- 1 teaspoon of smoked paprika
For the chimichurri (Argentinian parsley-and-garlic sauce, traditionally served with grilled foods):
- 1 bunch of flat-leaf parsley
- 1 garlic clove
- 4 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- 1 pinch of dried chilli
- Salt
Preparation
Step 1: Prepare the octopus
Rinse the defrosted octopus under cold water. No further preparation is required: the flesh has already been tenderised by the freezing cycle.
Step 2: Prepare the romesco sauce
Grill the peppers and tomatoes until the skin blackens, peel them, then blend with the almonds, garlic, vinegar, olive oil and smoked paprika until smooth.
Step 3: Prepare the chimichurri
Finely chop the parsley and garlic, then mix with the olive oil, vinegar and dried chilli. Set aside at room temperature.
Make the sauces in advance: they improve as they rest and let you focus on the cooking on the day.
Master braising and grilling on a Kamado barbecue
A whole cauliflower needs gentle, even heat to cook right through to the core without burning on the outside. To make this recipe, you will need:
Step 1: Braise the octopus
Place the octopus in the cast-iron pot with the olive oil, garlic, bay leaf and white wine. Close the pot and braise on the kamado at 120–140 °C for 1 to 1½ hours, checking tenderness with the probe.
Step 2: Prepare for grilling
Remove the octopus from the cast-iron pot, separate the tentacles, brush them with olive oil, and bring the kamado up to full direct heat.
Step 3: Grill
Sear the tentacles on the blazing-hot cast-iron grate for 2 to 3 minutes per side, until nicely browned with clear grill marks.
Serving and sides: Middle Eastern mezze spirit
Spread romesco sauce on the base of the plate, arrange the sliced tentacles, add a few touches of chimichurri, then finish with a drizzle of olive oil and a pinch of smoked paprika.
- Toasted bread or country loaf
- Spanish-style roasted potatoes
- Pepper or tomato salad
- Dry white wine or well-chilled rosé
Why Grill octopus on a kamado?
The kamado lets you run two radically different cooking methods in one unit: gentle, steady heat in the cast-iron pot to tenderise, then intense direct heat to sear. The result is octopus with the perfect texture—meltingly tender at the centre and crisp on the surface.
- Tender, juicy flesh—never rubbery
- Seared skin with a light smoky note
- Striking presentation, Spanish tapas spirit
No more rubbery or bland octopus. Make way for grilling worthy of the finest parrilladas.
Conclusion
Grilled octopus on a kamado takes a little planning, but the result impresses every time. Between slow braising and a fast sear, it is the kamado’s full mastery on a single plate.
