Grilled Octopus
Tender grilled octopus with a Mediterranean marinade of olive oil, lemon, and garlic. A classic Greek appetizer with a smoky char and vibrant flavors.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Bring a large pot of salted water to a boil. Add the whole octopus and simmer for 35-40 minutes until the thickest part of the tentacle is tender when pierced with a fork. Drain and let cool until handleable.
Step 2
Once cooled, cut the octopus tentacles away from the head. Leave tentacles whole or cut into 4-6 inch pieces depending on size. Discard the head and any hard parts.
Step 3
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, red pepper flakes, salt, and black pepper.
Step 4
Place octopus pieces in a shallow dish and pour the marinade over them. Toss to coat evenly and let rest for 15 minutes at room temperature.
Step 5
Preheat your grill to high heat (450-500°F) and lightly oil the grates.
Step 6
Remove octopus from marinade, reserving the remaining liquid. Place tentacles on the hot grill in a single layer.
Step 7
Grill for 3-4 minutes per side until you see charred spots and grill marks. The octopus should be lightly caramelized but still tender.
Step 8
Transfer grilled octopus to a platter and drizzle with reserved marinade. Garnish with fresh parsley and serve with lemon wedges.
Tools you’ll need
- large stockpot
- cutting board
- sharp knife
- mixing bowl
- whisk
- gas or charcoal grill
- grill brush
- grill tongs
- meat thermometer (optional)
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