Description
A simple and delicious grilled octopus recipe, bursting with lemon flavor and perfect for summer gatherings.
Ingredients
- 2-3 pounds fresh octopus (cleaned)
- 1 onion (quartered)
- 1 lemon (halved)
- 2 bay leaves
- Salt (to taste)
- ¼ cup extra virgin olive oil
- Juice of 1 large lemon
- 2 cloves garlic (minced)
- 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano
- Black pepper (to taste)
- Optional: chopped fresh parsley for serving
- Optional toppings: feta cheese and kalamata olives
Instructions
- Thaw and clean the octopus thoroughly if frozen. An overnight fridge thaw works best.
- Place the octopus in a large pot along with the quartered onion, halved lemon, bay leaves, and a pinch of salt.
- Cover the octopus with enough water and bring it to a boil. Lower the heat and let it simmer for about 45-60 minutes, or until the octopus becomes tender.
- Remove the octopus from the pot and let it cool.
- Once cool, remove the skin if desired.
- Preheat your grill to high heat, ensuring the grates are hot for a good sear.
- Toss the cooled octopus in olive oil and season generously with salt.
- Grill the octopus for about 2-3 minutes on each side until charred and crispy.
- Transfer the grilled octopus to a serving platter.
- Whisk together ¼ cup extra virgin olive oil, juice of one large lemon, minced garlic, and oregano in a small bowl.
- Drizzle the lemon dressing over the warm grilled octopus before serving, garnishing with chopped parsley or additional lemon wedges.
Notes
Consider adding a splash of vinegar while simmering the octopus for extra tenderness. Serve with lemon wedges for a refreshing finish.