Go Back
Grilled octopus recipe

Grilled octopus

Tenderized octopus tentacles grilled over an open flame or charcoal grill, often marinated in olive oil, lemon juice, garlic, and herbs, and served as a standalone dish or in salads.
Print Recipe Pin Recipe

Ingredients
  

  • 1 large octopus about 2-3 lbs
  • 1/4 cup olive oil
  • 4 cloves garlic minced
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • Salt and black pepper to taste
  • Lemon wedges for serving
  • Chopped fresh parsley for garnish

Instructions
 

Preparing the Octopus:

  • Clean the Octopus: Rinse the octopus under cold water to remove any debris. Trim off the beak and eyes if they are still intact.
  • Tenderize the Octopus: To tenderize the octopus, you can either:
  • Freeze it overnight, then thaw it in the refrigerator before cooking. Repeat this process twice to break down the tough fibers.
  • Alternatively, you can pound the octopus with a meat mallet or the back of a knife to tenderize it.
  • Cook the Octopus: In a large pot of boiling salted water, blanch the octopus for about 30-45 minutes, or until tender. You should be able to easily insert a fork into the thickest part of the tentacles. Be careful not to overcook, as the octopus can become rubbery.

Marinating and Grilling:

  • Prepare the Marinade: In a bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to make the marinade.
  • Marinate the Octopus: Once the octopus is cooked and cooled slightly, pat it dry with paper towels. Place the octopus in a shallow dish and pour the marinade over it, making sure to coat it evenly. Let it marinate for at least 30 minutes to allow the flavors to penetrate.
  • Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C).
  • Grill the Octopus: Remove the octopus from the marinade and shake off any excess. Place the octopus directly onto the grill grates and cook for about 3-4 minutes per side, or until nicely charred and heated through.
  • Remove and Rest: Once grilled, transfer the octopus to a cutting board and let it rest for a few minutes before slicing.

Serving:

  • Slice and Garnish: Slice the grilled octopus into bite-sized pieces. Arrange on a serving platter and garnish with chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the octopus.