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

Units Scale

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)

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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