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–+ servings
Grilled Octopus Delight

Grilled Octopus Delight

Discover how to make a Grilled Octopus Delight that’s tender, flavorful, and perfect for any occasion. Elevate your cooking game today!
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Prep Time 10 minutes
Cook Time 12 minutes
Marinating Time 5 minutes
Total Time 27 minutes
Servings: 4 people
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g cleaned and prepared octopus
  • 2 tablespoons red wine vinegar adjust to taste
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano preferably Greek
  • 1 teaspoon coarse kosher salt or sea salt
  • ½ teaspoon freshly ground black pepper
  • 6 to 8 tablespoons extra virgin olive oil
  • ¼ cup finely chopped fresh parsley
  • as needed lemon wedges for serving

Equipment

  • Sharp Knife
  • Grill (charcoal or gas)
  • Tongs
  • Whisk
  • Small Mixing Bowl
  • Cutting Board

Method
 

  1. Give your octopus a good once-over and cut the body into quarters, leaving the tentacles intact.
  2. Rinse the octopus under cold water, pat dry with paper towels, and set aside.
  3. Fire up your grill for direct high-heat cooking, aiming for temperatures around 450°F (230°C).
  4. Lightly oil the grates to prevent sticking.
  5. Place the octopus pieces on the hot grill, turning occasionally with tongs for 6 to 12 minutes until golden-brown and charred.
  6. Transfer the grilled octopus to a cutting board and slice it into bite-sized morsels.
  7. In a small bowl, whisk together red wine vinegar, lemon juice, oregano, salt, pepper, olive oil, and parsley.
  8. Pour the marinade over the octopus, let it sit for at least 5 minutes, and serve warm or at room temperature with lemon wedges.

Nutrition

Calories: 210kcalCarbohydrates: 1gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 450mgPotassium: 600mgVitamin A: 100IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

To keep the octopus extra tender, simmer it in salted water for 30 minutes before grilling. If no octopus is available, you can substitute squid. Store leftovers in an airtight container in the fridge for up to two days and reheat gently in a skillet. Use fresh, high-quality ingredients for the best flavor and don’t skimp on the olive oil.
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