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Spicy Grilled Octopus

Spicy Grilled Octopus

Discover the bold flavors of Spicy Grilled Octopus à la Haïtienne. Perfect for summer grills or special occasions, this Caribbean-inspired dish is tender, zesty, and unforgettable. Try it now!
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Prep Time 20 minutes
Cook Time 1 hour
Marinating Time 2 hours
Total Time 3 hours 20 minutes
Servings: 4 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 medium-sized cleaned octopus
  • 2-3 cups water enough to submerge the octopus
  • 3 bay leaves
  • 3-5 garlic cloves
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp black pepper
  • 5 shallots finely chopped
  • 1 red onion finely chopped
  • 1 goat pepper or any hot chili, finely chopped
  • 3 limes juiced
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley chopped

Equipment

  • Large pot
  • Sharp knife
  • Mixing bowl
  • Cast-iron grill
  • Griddle

Method
 

  1. In a large pot, combine water, bay leaves, garlic, cayenne, chili powder, paprika, salt, and black pepper to create the broth. Bring to a boil and then lower heat to simmer.
  2. Dip the octopus into the boiling broth two to three times for about 10 seconds each dip, then fully submerge and simmer for 45 minutes to an hour until tender.
  3. In a bowl, mix shallots, red onion, goat pepper, lime juice, olive oil, and parsley for the spicy sauce, adjusting seasoning to taste.
  4. Cut the cooked octopus into bite-sized pieces, toss with the spicy sauce, cover, and refrigerate for a few hours or overnight.
  5. Preheat a cast-iron grill until smoking hot and grill the octopus for 5-10 minutes per side until crispy and charred. Serve hot with extra sauce on the side.

Nutrition

Calories: 210kcalCarbohydrates: 10gProtein: 29gFat: 8gSaturated Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 30mgCalcium: 4mgIron: 25mg

Notes

Always opt for pre-cleaned octopus to save time. Pat it dry before grilling for better browning. Use gloves when handling hot peppers to avoid skin irritation. Let the octopus rest after grilling to lock in its juices. If you have leftovers, store in an airtight container in the fridge for up to 3 days and gently reheat in a skillet.
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