Description
An approachable and impressive grilled octopus recipe infused with lemon and Mediterranean flavors, perfect for summer cookouts or cozy dinners.
Ingredients
- 2-3 pounds fresh octopus (cleaned)
- 1 onion (quartered)
- 1 lemon (halved)
- 2 bay leaves
- Salt (to taste)
- Olive oil
- Optional: thick lemon slices for grilling and serving
- 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
- Salt and 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. It’s edible, but peeling it can enhance the presentation.
- Preheat your grill to high heat, making sure 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.
- In a small bowl, whisk together ¼ cup of extra virgin olive oil, the juice of one large lemon, minced garlic, and oregano. Add salt and pepper to taste, mixing well until emulsified.
- Drizzle the lemon dressing over the warm grilled octopus and garnish with chopped parsley or additional lemon wedges.
Notes
For extra flavor, marinate the octopus in the lemon dressing for a few hours before grilling.
