Description
Charred and tender grilled octopus, infused with smoky flavor and finished with a vibrant lemon-herb oil — a Mediterranean seafood dish that’s bold, savory, and unforgettable.
Ingredients
Units
Scale
- 2 lbs octopus, cleaned
- 1 bay leaf
- 1/2 onion, halved
- 1/2 lemon
- Salt and black pepper to taste
- 2 tablespoons olive oil (for grilling)
- 1/4 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 garlic clove, finely minced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped oregano or thyme
- Salt and chili flakes to taste
Instructions
- In a large pot, bring water to a boil with bay leaf, onion, lemon, and a pinch of salt.
- Add octopus and simmer gently for 45–60 minutes, or until tender.
- Remove octopus and let cool slightly. Slice tentacles into pieces.
- Preheat grill to high. Toss octopus with olive oil, salt, and pepper.
- Grill for 3–4 minutes per side until charred and crispy on the edges.
- In a small bowl, whisk together all ingredients for the lemon herb oil.
- Plate grilled octopus and drizzle generously with herb oil. Serve with lemon wedges.
Notes
- Boiling the octopus beforehand ensures tenderness before grilling.
- Grill at high heat for a good sear without drying it out.
- Lemon herb oil can be made ahead for deeper flavor.
Nutrition
- Serving Size: 1/2 lb
- Calories: 310
- Sugar: 1g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
