Dairy-Free Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your seafood game with this irresistible Dairy-Free Grilled Octopus Tentacle with Lemon-Herb Vinaigrette, a vibrant and healthy dish perfect for any occasion. Tender octopus tentacles are simmered in a fragrant broth of white wine, bay leaves, and peppercorns before being grilled to smoky perfection. The star of the dish is the zesty lemon-herb vinaigrette, a delightful blend of fresh parsley, oregano, garlic, and citrus that enhances each bite with bright, bold flavor. This dairy-free recipe is easy to prepare and ideal for those seeking a delicious Mediterranean-inspired dish that's both light and satisfying. Serve it as an appetizer or main course for your next dinner party—the charred texture and tangy finish are guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Fresh octopus tentacles
- 3 tablespoons Lemon juice
- 6 tablespoons Extra-virgin olive oil
- 3 pieces Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh oregano, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes
- 2 pieces Bay leaves
- 4 cups Water
- 1 cup White wine
- 1 teaspoon Whole black peppercorns
Instructions
Place the octopus tentacles in a large pot. Add water, white wine, bay leaves, and whole black peppercorns. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer, cover, and let the tentacles cook for approximately 45 minutes to 1 hour, or until tender. To check tenderness, insert a fork; it should easily pierce through.
Once cooked, remove the tentacles from the pot and let them cool slightly.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, chopped parsley, chopped oregano, salt, black pepper, and red pepper flakes to create the lemon-herb vinaigrette.
Preheat the grill to medium-high heat.
Brush the octopus tentacles with a small amount of the vinaigrette to lightly coat them before grilling.
Grill the tentacles for about 3-4 minutes on each side, turning once, until they are lightly charred and heated through.
Once grilled, remove the tentacles from the grill and place on a serving platter.
Drizzle the remaining lemon-herb vinaigrette over the grilled octopus.
Serve warm, garnished with additional chopped parsley if desired.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
