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Grilled Mediterranean Octopus

Grilled Mediterranean Octopus

Fish
GregaIvancic
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A true Mediterranean-style octopus recipe prepared over real wood fire. This dish brings out rich, smoky flavors with a beautiful crust on the outside and tender meat on the inside—all cooked in the Glowen Raptor 2 oven.

Essential Ingredients

Equipment

Glowen Raptor 2 Multi-Fuel Pizza Oven
Firebox for Glowen Raptor 2
Glowen Table - XL
Turning Peel
Baking Gloves
Cutting and Serving Board
Glowen Leather Apron

Step by Step Instructions

Use the Glowen Raptor 2 wood-fired oven, preheated to 300°C-350°C (570°F-660°F).

1
Preparation

  • Preheat the pan with olive oil inside the oven.
  • Chop garlic; prep the octopus by removing only the central tooth (optional).
  • When the pan reaches ~250°C, place garlic and octopus inside—it should sizzle!
  • Add whole cherry tomatoes, rosemary, and capers. Cover the pan with aluminum foil to prevent burning.
  • Return the pan to the center of the oven for even heat distribution.
Do not add water! Octopus naturally releases liquid while cooking. This creates a flavorful sauce. Adding water will only dilute it.

2
How to Know It's Cooked

  • Pierce the thick part where the tentacles meet. If tender and soft, it's ready.
  • After ~15 minutes, pour in a splash of white wine and let the sauce develop.

3
French Baguette Croutons (Side Dish)

  • Cut baguette into 2 cm slices.
  • Lightly brush with olive oil and season as you like.
  • Toast in the oven, flipping once or twice, until golden and crispy.

4
Final Touch - Grilling the Octopus

  • Slice cooked octopus (leave the red skin on).
  • Grill briefly at high heat until the surface caramelizes (Maillard reaction).
  • Increase fire intensity if needed for a better crust.

5
Plating & Serving

  • Grilled octopus chunks
  • Sauce from pan (octopus juices, wine, tomato)
  • Croutons
  • Fresh lemon juice to finish

Perfect Beverage Pairings

This Mediterranean seafood dish pairs well with:

  • White Wine:
    Crisp, dry varieties like Albariño, Vermentino, Assyrtiko, or Sauvignon Blanc - They balance the seafood umami and cut through the richness.

  • Rosé Wine:
    Light, dry rosé from Provence or the Dalmatian Coast complements grilled flavors.

  • Sparkling Water with Lemon (non-alcoholic option):
    Clean and refreshing, ideal for hot summer days.

  • Craft Beer (Pale Ale or Saison):
    The slight bitterness and citrusy notes work beautifully with grilled seafood.

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