Ingredients
Equipment
Method
- Clean the octopus thoroughly under cold water, removing any ink sacs or beaks.
- Place the cleaned octopus in a large pot filled with water with a splash of vinegar and bring it to a gentle boil.
- Lower the heat and let the octopus simmer for about 45 minutes to an hour until the tentacles feel soft.
- Remove the octopus and let it cool slightly before patting it dry with paper towels.
- In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Coat the boiled octopus generously with the marinade and let it sit for at least 30 minutes to absorb the flavors.
- Heat the grill to medium-high and lay the marinated octopus on the grates.
- Grill for about 3-4 minutes per side until it has nice char marks.
Nutrition
Calories: 220kcalCarbohydrates: 1gProtein: 28gFat: 12gSaturated Fat: 2gCholesterol: 80mgSodium: 400mgPotassium: 400mgVitamin C: 5mgCalcium: 50mgIron: 2mg
Notes
Always buy high-quality octopus from a trusted fishmonger. Don’t skip the resting time after boiling—it allows the flavors to settle. Keep an eye on the grill to prevent burning. Char is good; ash is not.
Leftover grilled octopus keeps well in the fridge for up to 3 days. Consider chopping it into smaller pieces and tossing it into salad or using it as a topping for bruschetta. If planning ahead, it can be frozen for up to a month. Reheat gently to maintain texture.
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