Grilled Octopus with Lemon, Garlic, and Parsley Recipe
This grilled octopus recipe features tender, flavorful octopus simmered and then charred to perfection on the grill. Marinated with lemon, garlic, oregano, and a hint of red pepper flakes, each bite offers a smoky, citrusy taste ideal for a delectable appetizer or main course.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Ingredients
Scale
Octopus
- 2 lbs octopus (fresh or frozen and thawed, cleaned)
- 2 bay leaves
- 1/4 cup red wine vinegar
Marinade
- 1/4 cup extra virgin olive oil
- 1 lemon (zested and juiced)
- 3 cloves garlic (minced)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
For Grilling
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
- Tenderize the Octopus: Place the cleaned octopus, bay leaves, and red wine vinegar into a large pot. Cover with cold water by about 1 inch.
- Simmer Octopus: Bring the pot to a boil over high heat, then reduce heat to a gentle simmer. Cook the octopus for 45-60 minutes until it is very tender and easily pierced with a fork. Drain and allow to cool completely.
- Prepare Octopus for Grilling: Once cooled, cut the octopus body into large pieces and the tentacles into 2-3 inch segments using kitchen shears or a knife. Pat dry thoroughly with paper towels to ensure a good char on the grill.
- Make the Marinade: In a medium bowl, whisk together 1/4 cup olive oil, lemon zest, lemon juice, minced garlic, dried oregano, red pepper flakes (if using), kosher salt, and black pepper until well combined.
- Marinate Octopus Pieces: Toss the octopus pieces gently in the marinade to coat evenly. Let marinate at room temperature for 20-30 minutes or refrigerate for up to 2 hours, bringing back to room temperature before grilling.
- Preheat Grill: Heat your outdoor grill to medium-high, about 400-450°F (204-232°C). Oil the grill grates lightly to prevent sticking.
- Grill Octopus: Remove octopus from marinade, allowing excess to drip off. Drizzle the remaining 1/4 cup olive oil over the pieces just before placing on the grill. Grill for 3-5 minutes per side, turning occasionally, until charred and slightly crisp at the edges.
- Serve: Transfer grilled octopus to a serving platter. Drizzle with extra virgin olive oil and sprinkle with chopped fresh parsley. Serve immediately as an appetizer or alongside a fresh salad.
Notes
- Patting the octopus dry before grilling is essential to achieve a good char and prevent steaming.
- Simmering time may vary depending on the size and freshness of the octopus; test tenderness periodically.
- If using frozen octopus, ensure it is fully thawed and cleaned before cooking.
- You can refrigerate marinated octopus for up to 2 hours but bring it to room temperature before grilling to ensure even cooking.
- Serve grilled octopus with lemon wedges or a fresh salad for a complete meal.
Keywords: grilled octopus, octopus recipe, seafood appetizer, Mediterranean grill, lemon garlic octopus
