Print
These spicy grilled octopus are served with a hot lime sauce. | tchakayiti.com

Haitian-style spicy grilled octopus

I used one medium-sized octopus for this recipe since I was serving it as an appetizer. Please feel free to adjust the seasoning to your taste.

For instructions on how to clean your octopus, head over this article from The Spruce Eats. Those are the directions I followed,. 

Prep Time 15 minutes
Cook Time 1 hour
Rest Time 3 hours
Total Time 1 hour 15 minutes

Ingredients

  • 1 medium-sized previously cleaned octopus

For the broth

  • 1 cup of white wine
  • 2-3 cups of water enough to submerge the octopus
  • 3 Bay leaves
  • 3-5 garlic heads
  • 1 tsp cayenne
  • 1 tsp chili
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

For the spicy sauce

  • 5 shallots chopped
  • ½ red onion chopped
  • 1 piment bouc chopped
  • 3 juice of lime
  • Olive oil
  • Fresh Parsley

Instructions

  1. In a pot, combine all the broth ingredients. Make sure to add enough water to cover the octopus

  2. Bring all the ingredients to a boil
  3. Let simmer for about 10 minutes for the flavors to be infused
  4. Dip the octopus in the water 2 or 3 times for about 10 seconds each time. This helps the tentacles curl up
  5. Submerge the octopus completely in the broth
  6. Cook for about 45 minutes to 1 hours, until the octopus is tender. Be careful not to overcook it for that can have the reverse effect, and make your octopus chewy
  7. Take the octopus out of the water and cut it into small pieces
  8. In a bowl, combine the spicy sauce ingredients
  9. Drizzle that sauce atop the cut octopus

Drizzle generously with the olive oil

  1. Cover and let marinate in the fridge for a few hours. I left mine overnight
  2. Fire up a cast iron grill
  3. Once it is hot, grill the octopus for about 5-10 minutes on each side or until it is crispy on the outside

  4. Serve with the spicy sauce as an appetizer, side or snack