Grilled Octopus

Grilled octopus is finished with a drizzle of extra-virgin olive oil, fresh lemon juice, salt, and a sprinkling of parsley. Simple, yet deliciously satisfying!


Recipes · Seafood · Shellfish · Octopus and Squid


Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 45 mins
Additional Time: 30 mins
Servings: 6

Ingredients

Ingredients List

  • 2 tablespoons kosher salt

  • 1 tablespoon black peppercorns

  • 1 wine cork

  • 3 ½ pounds octopus, head and beak removed

  • 2 tablespoons extra virgin olive oil

  • ½ medium lemon

  • ½ tablespoon minced fresh parsley

  • salt and freshly ground black pepper to taste


Directions

  1. Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.

  2. Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.

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

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

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

  6. Remove from heat, slice into pieces, and place 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.


Nutrition Facts (per serving)

Nutrition Facts
384 Calories
9g Fat
11g Carbs
62g Protein


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