Few dishes evoke the charm and simplicity of Mediterranean cuisine like grilled octopus. Its tender texture, smoky aroma, and bright citrus finish make it a standout dish for special occasions or as the centerpiece of a casual outdoor meal. This recipe is all about celebrating the natural flavor of the octopus, complemented by lemon, olive oil, and a hint of oregano.
Grilled octopus has long been a staple in coastal cuisines, cherished for its versatility and unique flavor. Whether you’re savoring it by the sea or recreating the experience in your own backyard, this dish brings a taste of the Mediterranean to your table.
The Secret to Perfectly Grilled Octopus
The key to making great grilled octopus lies in tenderizing it before grilling. Slowly simmering the octopus in a flavorful broth ensures it stays moist and tender while absorbing the delicate aromatics of bay leaves, garlic, and lemon. Once prepared, a quick sear on the grill adds a smoky char that elevates the dish to perfection.
Recipe: Grilled Octopus with Lemon and Olive Oil
Ingredients:
- 2 lbs octopus, cleaned
- 4 cups water
- 1 lemon, sliced
- 2 garlic cloves, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- ¼ cup olive oil (plus more for grilling)
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Octopus:
- Rinse the octopus thoroughly under cold water. If the beak is still intact, remove it.
- In a large pot, bring water to a boil and add the lemon slices, garlic cloves, bay leaves, and peppercorns.
- Reduce the heat to a gentle simmer and submerge the octopus. Let it cook for 45–60 minutes, or until tender. To test, insert a knife into the thickest part of a tentacle—it should glide in easily.
Marinate the Octopus:
4. Remove the octopus from the pot and allow it to cool slightly. Cut the tentacles apart.
5. Place the tentacles in a bowl and drizzle with olive oil, lemon juice, and sprinkle with oregano, salt, and pepper. Toss well to coat.
6. Let the octopus marinate for at least 15 minutes. For more intense flavor, refrigerate and marinate for up to 2 hours.
Grill the Octopus:
7. Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
8. Grill the tentacles for 3–4 minutes on each side, turning carefully, until lightly charred and heated through.
Serve:
9. Arrange the grilled octopus on a serving platter. Drizzle with additional olive oil, garnish with fresh parsley, and serve with lemon wedges for a zesty finish.
This recipe transforms simple ingredients into a dish that’s elegant and satisfying. The tender, charred octopus pairs wonderfully with crusty bread, a crisp salad, or a glass of chilled white wine. Whether you’re sharing it with friends or savoring it solo, grilled octopus with lemon and olive oil is sure to transport your taste buds straight to the Mediterranean coast.
Grilled Octopus with Lemon and Olive Oil: A Mediterranean Delight
Ingredients
- 1 teaspoon black peppercorns
- 1 teaspoon dried oregano
- 2 pounds octopus, cleaned
- 1/4 cup olive oil
- 2 lemons, juiced
- 1 teaspoon salt
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring salted water to a boil. Add the octopus and simmer for about 30 minutes until tender.
- Remove the octopus from the pot and let it cool. Once cooled, cut the tentacles from the body.
- In a bowl, mix olive oil, lemon juice, oregano, salt, and black peppercorns to create a marinade.
- Marinate the octopus tentacles in the mixture for at least 15 minutes.
- Preheat the grill to medium-high heat.
- Grill the marinated octopus tentacles for about 3 to 4 minutes on each side until they have nice grill marks.
- Serve garnished with fresh parsley and additional lemon wedges.
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