Greek Bbq Baby Octopus
Transport your taste buds to the Mediterranean with this Greek BBQ Baby Octopus recipe, a flavorful homage to classic Greek grilling traditions. Tender baby octopus is marinated in a vibrant blend of extra virgin olive oil, fresh lemon juice, red wine vinegar, garlic, and aromatic oregano, infusing it with bright, zesty flavors. Lightly charred on the grill to perfection, this dish strikes a sublime balance between smoky and citrusy with just a hint of spice from optional red chili flakes. Perfect for summer cookouts or an adventurous seafood dinner, this dish is best enjoyed alongside a Greek salad, crusty bread, or creamy tzatziki. Quick to prepare and utterly captivating, it’s a must-try for seafood lovers seeking authentic Greek-inspired cuisine.
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Recipe Information
Ingredients
- 1.5 pounds baby octopus
- 0.25 cups extra virgin olive oil
- 0.25 cups lemon juice
- 2 tablespoons red wine vinegar
- 4 whole garlic cloves, minced
- 2 teaspoons dried oregano
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons red chili flakes (optional)
- 1 whole lemon wedges (for serving)
Instructions
Clean the baby octopus by removing the beak and innards, if not already cleaned. Rinse thoroughly under cold water and pat dry with paper towels.
In a large mixing bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, fresh parsley, sea salt, black pepper, and red chili flakes (if using) to create the marinade.
Add the baby octopus to the bowl and toss well to coat evenly in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Preheat the grill or barbecue to medium-high heat. Oil the grates lightly to prevent sticking.
Remove the baby octopus from the marinade, allowing excess marinade to drip off. Reserve the leftover marinade for basting during cooking.
Place the octopus on the hot grill. Cook for about 4-5 minutes per side, basting occasionally with the reserved marinade, until the octopus is slightly charred and cooked through. Be careful not to overcook, as the octopus might become tough.
Remove the grilled octopus from the heat and transfer to a serving platter. Drizzle with a little extra olive oil and a squeeze of fresh lemon juice for added brightness.
Serve immediately with lemon wedges on the side. Pair with a Greek salad, crusty bread, or a side of tzatziki for a complete meal.
Nutrition Facts
Calories |
1677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 328 mg | 109% | |
| Sodium | 5171 mg | 225% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 7.7 g | ||
| Protein | 236.9 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 900 mg | 69% | |
| Iron | 78.6 mg | 437% | |
| Potassium | 4418 mg | 94% | |
*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.
