Octopus on the Grill
Experience the magic of grilled octopus with this easy recipe, featuring a zesty marinade of lemon, garlic, and olive oil for a flavorful and tender dish that's perfect for sharing.
Servings 4 servings
Calories 250kcal
Ingredients
Main Ingredients
- 1 kg Octopus Look for whole, cleaned octopus at the fish market or frozen section. Thaw overnight in the fridge if needed.
- 60 ml Olive oil Use a fruity extra-virgin olive oil for best results.
- 50 ml Lemon juice Squeeze fresh if possible for bright acidity.
- 2 cloves Garlic, minced Microplaning is recommended for even flavor.
- 2 tbsp Fresh parsley, chopped Used for garnish.
- 1 tbsp Red wine vinegar Adds depth to the flavor.
- to taste Salt & Pepper Best with kosher salt and freshly ground pepper.
Instructions
Preparation
- Gently rinse the octopus under cold water. If cleaned by the fishmonger, you're set.
- Place the octopus in a large pot with about an inch of water. Cover and bring to a gentle simmer, cooking for 40–50 minutes until tender.
- Drain the octopus and let it sit until cool enough to handle. Pat dry to ensure a good char.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, salt, and pepper.
Grilling
- Brush the cooled octopus generously with the marinade. Preheat your grill on high.
- Lay the octopus directly on the grill and cook until slightly charred and smoky, about 3-4 minutes per side.
- Let the octopus rest for a few minutes before slicing into chunky pieces.
- Sprinkle with chopped parsley and serve with extra lemon wedges.
Notes
For best results, ensure the octopus is fork-tender before grilling. Let the marinade sit for at least 30 minutes for more flavor. Serve with fresh sides like Greek salad or lemon potatoes.
