Grilled octopus is a delicacy that’s both tender and full of flavor when prepared correctly. The secret to perfect grilled octopus is to tenderize it properly, cook it gently, and finish it off with a charred, smoky exterior. This recipe is simple yet produces incredible results that are sure to impress your guests. Paired with a lemony dressing and fresh herbs, it’s a dish that’s perfect for summer or any special occasion.
Recipe Overview
Servings: 4
Prep Time: 15 minutes (plus 2 hours for marinating)
Cook Time: 20-30 minutes
Total Time: 2 hours 45 minutes
Calories: ~300 kcal per serving
Ingredients
- 2 lbs whole octopus (fresh or thawed if frozen)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
1. Tenderize the Octopus:
To ensure your octopus is tender, you’ll need to boil it first. Fill a large pot with water and bring it to a boil. Once boiling, add the octopus and cook for 45-60 minutes, until it’s fork-tender (depending on the size of the octopus). After cooking, remove the octopus and allow it to cool slightly.
2. Prepare the Marinade:
In a bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, red wine vinegar, smoked paprika, dried oregano, salt, and black pepper. Whisk together until well mixed.
3. Marinate the Octopus:
Cut the octopus into smaller pieces (tentacles and body), then place them in the marinade. Toss the octopus pieces in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours to allow the flavors to infuse.
4. Preheat the Grill:
Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high heat on the stovetop.
5. Grill the Octopus:
Once the grill is ready, place the octopus pieces on the grill. Grill for about 3-5 minutes per side, or until they are nicely charred and crisp on the edges, while still juicy and tender inside.
6. Serve:
Once grilled, transfer the octopus to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Serving Suggestions
- Side Dishes: Serve with a fresh Greek salad, roasted vegetables, or grilled pita.
- Drizzle: Drizzle with a bit more olive oil and fresh lemon juice for added flavor.
- Wine Pairing: Pair with a crisp white wine, such as a Sauvignon Blanc or Chardonnay.
Tips & Variations
- Tenderizing Tips: If you don’t have time to boil the octopus, you can also freeze it beforehand. Freezing helps to break down the tough fibers, making the octopus more tender when grilled.
- Additional Flavor: For a smoky twist, you can sprinkle a bit of smoked sea salt before serving.
- Add Spice: If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.
Storage & Reheating
- Refrigerate: Store leftover grilled octopus in an airtight container in the fridge for up to 2 days.
- Reheat: Reheat gently in a skillet over low heat or on the grill to avoid overcooking.
This Grilled Octopus recipe is simple yet flavorful, delivering tender meat with a smoky char. Perfect for seafood lovers looking for something special and impressive!
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Best Grilled Octopus
Grilled octopus is a delicacy that’s both tender and full of flavor when prepared correctly. The secret to perfect grilled octopus is to tenderize it properly, cook it gently, and finish it off with a charred, smoky exterior. This recipe is simple yet produces incredible results that are sure to impress your guests. Paired with a lemony dressing and fresh herbs, it’s a dish that’s perfect for summer or any special occasion.
- Total Time: 2 hours 45 minutes
Ingredients
- 2 lbs whole octopus (fresh or thawed if frozen)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup red wine vinegar
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
1. Tenderize the Octopus:
To ensure your octopus is tender, you’ll need to boil it first. Fill a large pot with water and bring it to a boil. Once boiling, add the octopus and cook for 45-60 minutes, until it’s fork-tender (depending on the size of the octopus). After cooking, remove the octopus and allow it to cool slightly.
2. Prepare the Marinade:
In a bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, red wine vinegar, smoked paprika, dried oregano, salt, and black pepper. Whisk together until well mixed.
3. Marinate the Octopus:
Cut the octopus into smaller pieces (tentacles and body), then place them in the marinade. Toss the octopus pieces in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours to allow the flavors to infuse.
4. Preheat the Grill:
Preheat your grill to medium-high heat. If you’re using a grill pan, heat it over medium-high heat on the stovetop.
5. Grill the Octopus:
Once the grill is ready, place the octopus pieces on the grill. Grill for about 3-5 minutes per side, or until they are nicely charred and crisp on the edges, while still juicy and tender inside.
6. Serve:
Once grilled, transfer the octopus to a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Notes
- Tenderizing Tips: If you don’t have time to boil the octopus, you can also freeze it beforehand. Freezing helps to break down the tough fibers, making the octopus more tender when grilled.
- Additional Flavor: For a smoky twist, you can sprinkle a bit of smoked sea salt before serving.
- Add Spice: If you prefer a spicier dish, add a pinch of red pepper flakes to the marinade.
- Prep Time: 15 minutes (plus 2 hours for marinating)
- Cook Time: 20-30 minutes
Nutrition
- Calories: ~300 kcal per serving