Description
This Grilled Octopus recipe delivers tender, charred octopus with vibrant Mediterranean flavors. The octopus is first boiled with aromatics to ensure tenderness, then grilled for a smoky and crispy finish. Perfect as a main course or an appetizer, it’s garnished with fresh parsley and served with zesty lemon wedges for a delightful seafood experience.
Ingredients
Scale
Octopus and Boiling Ingredients
- 2–3 pounds octopus (cleaned)
- 1 lemon (halved)
- 3 cloves garlic (smashed)
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- Salt to taste
Grilling and Garnish
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon smoked paprika (optional)
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Instructions
- Boil the octopus: In a large pot, bring water to a boil with the lemon halves, smashed garlic, bay leaves, whole black peppercorns, and a generous pinch of salt. Add the cleaned octopus, reduce the heat to a simmer, and cook uncovered for 45–60 minutes, or until the octopus is tender when pierced with a fork. Remove the octopus from the water and let it cool slightly.
- Prepare the octopus: Once cool enough to handle, cut the octopus into manageable pieces, typically separating the tentacles and discarding the head if preferred. In a small bowl, whisk together olive oil, red wine vinegar, smoked paprika (if using), and a bit of salt to create a flavorful marinade.
- Grill the octopus: Preheat a grill or grill pan over medium-high heat. Brush the octopus pieces generously with the olive oil mixture. Grill each side for 3–4 minutes until the octopus edges are slightly charred and crisp.
- Serve: Transfer the grilled octopus to a serving platter, garnish with chopped fresh parsley, and serve with lemon wedges for squeezing over. Enjoy warm for the best flavor.
Notes
- Boiling before grilling ensures the octopus is tender and not chewy.
- For enhanced flavor, marinate the cooked octopus in the olive oil mixture for up to an hour before grilling.
- Using smoked paprika adds a subtle smokiness to the dish but is optional.
- Keep the octopus tentacles intact for an attractive presentation when grilling.
