Spanish-style Kamado-grilled octopus

Grilled octopus is a Spanish tapas classic: tender flesh at the centre, contrasted with seared, crisp skin. On a kamado, braising in a casserole then grilling directly lets you recreate that contrast in one 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, high-heat grill for colour.

For the octopus:

• 1 whole octopus (1.5 to 2 kg), previously frozen then defrosted (this naturally tenderises the fibres)
• 4 tbsp 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 (a Spanish sauce made with grilled peppers and tomatoes, almonds and olive oil, typical of Catalan cuisine):

• 2 red peppers
• 2 tomatoes
• 30 g almonds
• 1 garlic clove
• 1 tbsp sherry vinegar
• 4 tbsp olive oil
• 1 tsp smoked paprika

For the chimichurri (an Argentinian parsley-and-garlic sauce traditionally served with grilled foods):

• 1 bunch of flat-leaf parsley
• 1 garlic clove
• 4 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 pinch of dried chilli
• Salt

Preparation

Step 1: Prepare the octopus
Rinse the defrosted octopus under cold water. No other preparation is needed: 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.

Master braising and grilling on the kamado

A whole cauliflower needs gentle, even heat to cook right through without scorching 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 with olive oil, and bring the kamado up to full direct heat.

Step 3: Grill
Sear the tentacles on a scorching-hot cast-iron grate for 2 to 3 minutes per side, until nicely coloured with clear grill marks.

Serving and sides: Eastern mezze style

Spread the romesco sauce over 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
• Chilled dry white wine or rosé

Why grill octopus on a kamado?

The kamado lets you follow two radically different cooking methods in one appliance: the gentle, steady heat of a covered cast-iron pot to tenderise, then intense, direct heat to sear. The result is octopus with the perfect texture—meltingly tender inside and crisp on the outside.

• Tender, juicy flesh—never rubbery
• Skin seared and lightly smoked
• Show-stopping presentation, Spanish tapas spirit

No more rubbery or bland octopus. Time for a grill worthy of the finest parrilladas.

Conclusion

Grilled octopus on a kamado takes a bit of planning, but the result impresses every time you serve it. Between slow braising and a fast, high-heat grill, the kamado’s full mastery comes through on a single plate.