Grilled octopus tentacles on the fire pit are among the most spectacular recipes in wood-fired cooking. Thanks to the intense heat of the plancha, the octopus develops a texture that is both crispy on the outside and tender on the inside, while retaining its characteristic briny flavour. This cooking method also allows for a slight caramelisation that enhances the marine flavours.
In this recipe, the octopus tentacles are marinated in a mixture flavoured with olive oil, fresh ginger, and citrus zest before being seared on the hot plate (plancha) of the fire pit. They are then served with a cream of fresh herbs combining parsley, mint, chives, and red onion, bringing freshness, balance, and indulgence. A refined recipe ideal for impressing your guests around a COEO fire pit.
NECESSARY EQUIPMENT
- 1 COEO fire pit
- 1 cooking spatula
- 1 kitchen brush
- 1 chef's knife
- 1 chopping board
- 2 salad bowls
- 1 zester
- 1 kitchen brush
Number of people : 4
Preparation time : 15 minutes
Cooking time : 15 min
Difficulty : Easy
INGREDIENTS
For the grilled octopus
- 14 blanched octopus tentacles
- 20 cl of extra virgin olive oil
- 2 yellow lemons
- 2 green lemons
- 40 g of fresh ginger
- Fleur de sel
- Freshly ground black pepper
For the fresh herb cream
- 500 g of cottage cheese
- 1 bunch of flat-leaf parsley
- 1 bunch of chives
- 1 bunch of fresh mint
- 1 red onion
- 1 yellow lemon
- 1 green lemon
- Salt
- Pepper
PREPARE THE CITRUS AND GINGER MARINADE
Pour the olive oil into a large salad bowl.
Add the finely chopped fresh ginger as well as the zest of one yellow lemon and one green lemon. Generously salt and then add a few turns of the pepper mill.
Mix thoroughly so that the essential oils of the citrus flavour the entire preparation.
Place the tentacles in the marinade and coat them carefully. Let them rest for at least thirty minutes so that the octopus absorbs the fresh and slightly tangy flavours.
PREPARE THE FRESH HERB CREAM
Finely chop the parsley, fresh mint, and chives.
Finely slice the red onion.
In a bowl, mix the cottage cheese with the fresh herbs, the zest of one yellow lemon and one green lemon, as well as the juice of both citrus fruits.
Add the red onion and then season with salt and pepper.
The cream should be fresh, slightly lemony, and intensely flavoured.
Keep cool until serving.
COOKING OCTOPUS TENTACLES ON THE GRILL
Preheat your COEO brazier until you have a well-heated cooking plate.
Place the tentacles on the plancha.
Sear them for about two minutes on each side until they achieve a golden colour and slightly crispy ends.
Throughout the cooking, regularly brush the tentacles with the citrus and ginger marinade to enhance the flavours and encourage a slight caramelisation.
The octopus is ready when it has a beautiful grilled colour while maintaining a tender texture.
PLATING
Arrange the grilled tentacles harmoniously on a large serving platter.
Add a few wedges of yellow and green lemon.
Serve the fresh herb cream in a separate bowl or create an elegant line of sauce directly on the plate.
Finish with a few fresh mint leaves, a drizzle of olive oil, and some freshly grated citrus zest.
WHY IS OCTOPUS PERFECT FOR COOKING ON A BRAZIER?
Octopus has a naturally collagen-rich flesh that becomes particularly tender when it is first blanched and then quickly seared at high temperature. Cooking on the brazier's plancha allows for a perfectly grilled surface while avoiding drying out the inside. This combination of tenderness and crispiness explains why grilled octopus has become an essential specialty of Mediterranean kitchens and wood-fired gastronomy.
OCTOPUS, THE STAR OF MEDITERRANEAN GASTRONOMY
Octopus has been consumed for centuries throughout the Mediterranean basin. From the Greek coasts to the Portuguese shores, passing through Spain, Italy, and Croatia, it holds a central place in many culinary traditions. Its delicate flesh particularly enjoys simple cooking methods where the quality of the product is highlighted.
Cooking over a brazier fits perfectly into this philosophy by enhancing the natural flavours of the octopus thanks to the power of fire and the simplicity of preparation.
WHICH WINE TO SERVE WITH GRILLED OCTOPUS?
Grilled octopus pairs perfectly with dry, mineral white wines whose freshness balances the grilled notes of the cooking.
The appellations from the Atlantic and Mediterranean coasts often offer remarkable pairings with this type of recipe. A Picpoul de Pinet, a Muscadet sur Lie, a Corsican Vermentino, or a Greek Assyrtiko ideally accompany the briny flavours of grilled octopus.
COOKING TIPS
The secret to tender octopus lies in respecting the product and in a quick cooking at high temperature. Overcooking can make the flesh rubbery. It is recommended to use pre-blanched tentacles to simplify preparation and achieve optimal texture. The marinade adds freshness and aroma without masking the natural flavours of the octopus.
FAQ
How to prevent octopus from being rubbery?
The octopus should be pre-blanched and then quickly seared on a very hot surface. Cooking too long is the main cause of a rubbery texture.
Should the octopus be marinated before cooking?
A marinade made from olive oil, citrus, and herbs adds more flavour while promoting a nice colour during cooking.
What temperature to cook octopus on the brasero?
The plate should be hot, ideally between 220 and 280°C, in order to quickly sear the tentacles without drying them out.
What side dishes to serve with grilled octopus?
A herb cream, grilled vegetables, a Mediterranean salad, a chickpea purée, or new potatoes make excellent side dishes.
Can you cook octopus on a brasero plancha?
The brasero plancha is even one of the best cooking methods for octopus as it allows for an even colour without loss of juice.
OCTOPUS COOKING CHART FOR THE BRASERO
| Preparation | Time |
|---|---|
| Blanched tentacles | 4 to 6 min |
| Thick tentacles | 6 to 8 min |
| Final colour | 1 to 2 min |
GRILLED OCTOPUS TENTACLES ON THE BRASERO: AN EXCEPTIONAL RECIPE OVER WOOD FIRE
Between marine flavours, the freshness of citrus, the aroma of ginger, and the power of cooking over wood fire, this recipe for grilled octopus tentacles on the brasero offers a unique gastronomic experience. Easy to make and spectacular to serve, it perfectly showcases the cooking capabilities of a COEO brasero while adding an elegant Mediterranean touch to your outdoor meals.
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