Tender grilled octopus charred to perfection, served with fresh lemon slices and a vibrant herb-garlic marinade, perfect as a Mediterranean appetizer or main dish.
Why You’ll Love This Recipe
Grilled octopus is a delicacy that combines tenderness with a smoky, charred flavor. The lemon herb marinade infuses each bite with fresh and zesty Mediterranean notes, making it an elegant yet simple dish. Whether you’re looking to impress guests or enjoy a gourmet seafood dinner at home, this recipe is a versatile and flavorful option that can be served as an appetizer or main course.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 lbs octopus, cleaned
- 1 lemon, halved
- 2 tablespoons olive oil (for grilling)
- Salt and black pepper to taste
For the marinade:
- 1/3 cup olive oil
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano or 1 tablespoon dried
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- Salt and pepper to taste
Directions
- Bring a large pot of water to a boil. Add lemon halves and octopus. Simmer for 40–45 minutes until tender. Drain and let cool.
- While the octopus cools, whisk together all marinade ingredients in a bowl or jar.
- Once cooled, cut octopus into manageable pieces if needed, and toss in half the marinade. Let marinate for 20–30 minutes.
- Heat a grill or grill pan to high heat. Drizzle octopus with olive oil and grill 3–4 minutes per side until nicely charred.
- Transfer to a serving platter, spoon remaining marinade over the top, and garnish with lemon slices and chopped parsley.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 45 minutes
Additional marinating time: 30 minutes
Total time: Approximately 1 hour 30 minutes
Variations
- Spicy Twist: Add a teaspoon of smoked paprika or extra red pepper flakes to the marinade.
- Citrus Blend: Use a mix of lemon, lime, and orange zest for a more complex citrus flavor.
- Greek Style: Serve with tzatziki sauce and pita bread for a complete Mediterranean meal.
- Italian Flair: Add chopped sun-dried tomatoes and capers to the marinade.
- Smoky Flavor: Use a charcoal grill for deeper smoky taste.
Storage/Reheating
Store any leftover grilled octopus in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or serve cold as part of a seafood salad. Avoid microwaving, as it can make the octopus rubbery.
FAQs
How do I know when the octopus is fully cooked?
It should be fork-tender after simmering for 40–45 minutes. If it’s still tough, simmer for an additional 10 minutes and check again.
Can I use frozen octopus?
Yes, frozen octopus works well. Thaw it completely before boiling. Freezing and thawing can even help tenderize it.
Do I need to remove the skin from the octopus?
No, the skin is edible and helps retain flavor and texture during grilling.
What kind of grill should I use?
You can use either a charcoal grill for a smoky flavor or a gas grill or grill pan for convenience.
Can I marinate the octopus overnight?
Yes, marinating overnight enhances flavor, but 20–30 minutes is sufficient if you’re short on time.
Is this dish spicy?
The red pepper flakes add mild heat. Adjust the amount according to your preference.
Can I boil the octopus in something other than water?
Yes, you can add aromatics like bay leaves, garlic, or wine to the boiling water for extra flavor.
What should I serve with grilled octopus?
It pairs well with roasted vegetables, fresh salads, or Mediterranean grains like couscous or farro.
Can I make this dish ahead of time?
Yes, you can boil and marinate the octopus in advance, then grill just before serving.
How do I prevent the octopus from sticking to the grill?
Ensure the grill is hot and well-oiled, and lightly oil the octopus before placing it on the grill.
Conclusion
Grilled octopus with lemon herb marinade is a beautifully simple yet sophisticated dish that showcases Mediterranean flavors at their best. Its tender texture, smoky char, and zesty dressing make it a standout on any menu. Whether for a weekend dinner or a special occasion, this recipe offers a delicious way to enjoy seafood with style and ease.
Print
Grilled Octopus with Lemon Herb Marinade
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Halal
Description
Tender grilled octopus charred to perfection, served with fresh lemon slices and a vibrant herb-garlic marinade, perfect as a Mediterranean appetizer or main dish.
Ingredients
- 2 lbs octopus, cleaned
- 1 lemon, halved
- 2 tablespoons olive oil (for grilling)
- Salt and black pepper to taste
- 1/3 cup olive oil (for marinade)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh oregano or 1 tablespoon dried
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes
- Zest and juice of 1 lemon
- Salt and pepper to taste (for marinade)
Instructions
- Bring a large pot of water to a boil. Add lemon halves and octopus. Simmer for 40–45 minutes until tender. Drain and let cool.
- While the octopus cools, whisk together all marinade ingredients in a bowl or jar.
- Once cooled, cut octopus into manageable pieces if needed, and toss in half the marinade. Let marinate for 20–30 minutes.
- Heat a grill or grill pan to high heat. Drizzle octopus with olive oil and grill 3–4 minutes per side until nicely charred.
- Transfer to a serving platter, spoon remaining marinade over the top, and garnish with lemon slices and chopped parsley.
Notes
- Boiling with lemon helps tenderize the octopus and add flavor.
- Marinating enhances the flavor and keeps the octopus moist during grilling.
- Do not overcook on the grill to prevent rubbery texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 0g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg
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