Grilled Octopus Adobo

Recipe

Grilled Octopus Adobo

Smoky and Tangy Grilled Octopus Adobo

4.8 out of 5

Grilled Octopus Adobo is a delightful dish that showcases the unique flavors of Filipino cuisine. This recipe combines the tenderness of grilled octopus with the boldness of adobo sauce, resulting in a smoky and tangy dish that is sure to impress.

Jan Dec
Stew› Adobong pugita
Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

1 hour 25 minutes (including marinating time)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Keto-friendly

Allergens

Shellfish (octopus), Soy

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

Nutrition

  • Calories: 250 kcal / 1046 KJ
  • Fat: 8g (Saturated Fat: 1g)
  • Carbohydrates: 8g (Sugar: 1g)
  • Protein: 35g
  • Fiber: 1g
  • Salt: 2g

Preparation

  1. 1.
    In a large bowl, combine the soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves.
  2. 2.
    Add the octopus tentacles to the marinade and toss to coat. Let it marinate for at least 1 hour, or overnight for best results.
  3. 3.
    Preheat the grill to medium-high heat.
  4. 4.
    Remove the octopus from the marinade and pat dry with paper towels.
  5. 5.
    Brush the octopus tentacles with vegetable oil to prevent sticking.
  6. 6.
    Grill the octopus for about 4-5 minutes per side, or until charred and cooked through.
  7. 7.
    Remove from the grill and let it rest for a few minutes before slicing.
  8. 8.
    Serve the Grilled Octopus Adobo with steamed rice and drizzle with the remaining marinade as a sauce.

Treat your ingredients with care...

  • Octopus — To ensure tenderness, you can tenderize the octopus by freezing it overnight before marinating. This will break down the fibers and result in a more tender texture.

Tips & Tricks

  • If you prefer a spicier flavor, you can add chopped chili peppers or a dash of hot sauce to the marinade.
  • For an extra smoky flavor, you can use a charcoal grill instead of a gas grill.
  • Make sure to clean the octopus thoroughly before marinating to remove any residual sand or debris.
  • If you don't have access to fresh octopus, you can use frozen octopus that has been thawed.

Serving advice

Serve the Grilled Octopus Adobo as a main dish with steamed rice and a side of sautéed vegetables. Garnish with chopped cilantro or green onions for added freshness.

Presentation advice

Arrange the grilled octopus tentacles on a platter, drizzle with the adobo sauce, and sprinkle with sesame seeds for an elegant presentation. Serve with a wedge of lemon or lime for squeezing over the octopus.

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