Description
Smoky, tender, and kissed with Mediterranean flavor—this grilled octopus is a stunning seafood dish perfect for summer dining or an elegant dinner party.
Ingredients
Scale
For Simmering the Octopus
- 1 whole octopus (2–3 lbs), cleaned
- 1 lemon, halved
- 1 small onion, halved
- 3 cloves garlic, smashed
- 2 bay leaves
- Salt, to taste
For Grilling & Serving
- Olive oil (for grilling and finishing)
- Black pepper, to taste
- 1 tsp smoked paprika (optional)
- Fresh parsley, chopped (for garnish)
- Extra lemon wedges, for serving
Instructions
- Prepare the Simmering Liquid: Fill a large pot with water and add the lemon halves, onion, smashed garlic, bay leaves, and a generous pinch of salt. Bring everything to a boil to infuse the water with flavor.
- Simmer the Octopus: Submerge the cleaned octopus in the pot. Reduce the heat to a gentle simmer and cook for 45–60 minutes, or until the octopus is fork-tender. This step ensures it will be tender after grilling.
- Cool and Dry: Allow the octopus to cool in the cooking liquid for about 10 minutes, which helps retain moisture. Then, remove the octopus and pat it dry thoroughly with paper towels to encourage crispness on the grill.
- Preheat the Grill: Preheat your outdoor grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- Prep the Octopus for Grilling: Cut the octopus into smaller pieces: separate the tentacles and slice the head in half. Drizzle all pieces with olive oil and sprinkle generously with salt, pepper, and smoked paprika if using.
- Grill the Octopus: Place the octopus pieces on the hot grill. Cook for 3–4 minutes per side, turning once, until they develop a light char and are crisp around the edges.
- Garnish and Serve: Transfer the grilled octopus to a platter. Drizzle with more olive oil, scatter with chopped fresh parsley, and serve with plenty of lemon wedges for squeezing over the top.
Notes
- Octopus can be simmered ahead and kept in the fridge for up to 2 days before grilling.
- If you don’t have a grill, a grill pan or even a cast-iron skillet works well.
- Feel free to add other herbs or a pinch of chili flakes for extra flavor.
- Tenderness can vary based on the octopus size—test with a fork for doneness.
- Serve alongside crusty bread or roasted potatoes for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main-course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe (about 6 oz octopus)
- Calories: 230
- Sugar: 0g
- Sodium: 740mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 96mg