Description
This grilled octopus recipe delivers incredibly tender meat with a perfect smoky char. Boiled until soft and then grilled for a crisp, flavorful finish, this dish is simple yet gourmet—ideal for seafood lovers!
Ingredients
- For Boiling: 1 octopus (3-4 lbs), 20 cups water, 2 tbsp salt, 1 lemon (halved), 4 garlic cloves, 2 sprigs thyme, 2 sprigs parsley
- For Marinating & Grilling: ½ cup olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika (optional), 1 tsp oregano, juice of 1 lemon
Instructions
- Clean the Octopus: Rinse well, remove the beak, eyes, and internal organs if needed.
- Boil: In a pot, bring water, salt, lemon, garlic, thyme, and parsley to a boil. Dip tentacles in for 10 seconds, then fully submerge. Simmer for 50-75 minutes until tender.
- Rest & Marinate: Remove from water, let cool, then marinate in olive oil, salt, pepper, paprika, and oregano for 15-30 minutes.
- Grill: Preheat grill to medium-high. Grill for 5-7 minutes per side until charred.
- Serve: Drizzle with fresh lemon juice and olive oil. Garnish with parsley.
Notes
- For extra tenderness, refrigerate the boiled octopus overnight before grilling.
- Always use medium-high heat for the best smoky char.
- Frozen octopus is easier to work with and often more tender than fresh.
- Prep Time: 15 minutes
- Cook Time: 60-90 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mediterranean