Grilled Octopus

Name: Grilled Octopus
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Greek, Italian, Portuguese, Spanish
Ingredients: 1 tbsp Black Pepper; 2 tbsp Extra-Virgin Olive Oil; 0.5 tbsp Fresh Parsley; 0.5 whole Lemon; 3.5 lb Octopus; 2 tbsp Salt; 0.5 tsp Sea Salt; 1 whole Wine

Appetizer 🧄Dinner 🍽️Lunch 🥪 Greek 🇬🇷Italian 🇮🇹Portuguese 🇵🇹Spanish 🇪🇸 High-Protein 💪Low-Carb Sugar-Free Gluten-Free Paleo 🦴Low-FODMAP Pescatarian 🐟

Grilled Octopus features tender, smoky tentacles finished with good olive oil, bright lemon, and a hint of parsley. The contrast of charred edges and succulent flesh makes it a standout for warm-weather gatherings or as a shareable starter alongside crisp salads and chilled wine.

Prep15 mins
Cook1 hr
Serves6
DifficultyMedium

1

Assemble all the ingredients.
2

Fill a large pot halfway with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork, then bring to a boil over high heat.
3

Meanwhile, set the octopus on a cutting board. Using a wooden spoon or meat mallet, pound it several times, starting at the center and working down each tentacle to tenderize.
4

Dip the tentacles into the boiling water 3 times, holding them in the water for 2 to 3 seconds each time, until they curl. Submerge the entire octopus in the boiling water. Return the water to a boil, reduce the heat to low, cover, and simmer until the octopus is fork-tender, 45 to 60 minutes. Remove from the heat and let cool for 30 minutes.
5

Preheat an outdoor grill to medium-high heat and lightly oil the grate.
6

Grill the octopus until charred on all sides, 3 to 4 minutes per side.
7

Remove from the heat, slice into pieces, and arrange on a serving platter. Drizzle with extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.