Grilled Octopus
Elevate your next cookout with this showstopping Grilled Octopus recipe, a Mediterranean-inspired dish that’s both tender and flavorful. This recipe walks you through the process of boiling the octopus with aromatic bay leaves and lemon for perfect tenderness, before marinating it in a bold blend of olive oil, garlic, paprika, and black pepper. Grilled to a delightful char, the smoky, caramelized edges enhance the octopus’s natural sweetness. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this dish is as vibrant as it is delicious. Ideal for seafood lovers, this quick and easy recipe is ready in just over an hour and is sure to impress at your next gathering. Perfect for summer grilling, it’s a flavorful way to enjoy the best of ocean-inspired cuisine. Keywords: grilled octopus, Mediterranean recipe, seafood grilling, octopus marinade, summer barbecue ideas.
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Recipe Information
Ingredients
- 2 pounds Whole octopus
- 8 cups Water
- 2 pieces Bay leaves
- 1 piece Lemon
- 0.25 cup Olive oil
- 3 pieces Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley
Instructions
Thaw the octopus if frozen and rinse thoroughly under cold running water.
Bring a large pot of water to boil. Add the bay leaves and a cut lemon into quarters. Squeeze the lemon juice into the water before dropping the pieces in.
Once the water is at a rolling boil, gently lower the octopus into the pot. Reduce the heat to a simmer and cook for approximately 40 minutes, or until the octopus is tender when pierced with a fork.
Remove the octopus from the pot and allow it to cool slightly at room temperature.
In a small bowl, combine olive oil, minced garlic, salt, black pepper, and paprika to form a marinade.
Once the octopus is cool enough to handle, cut it into individual tentacles.
Place the tentacles into a large bowl or resealable plastic bag, pour the marinade over them, and toss until well coated. Allow to marinate for at least 15 minutes.
Preheat your grill to medium-high heat.
Place the tentacles on the grill and cook for about 3-4 minutes per side, or until charred to your liking.
Remove the octopus from the grill and transfer to a serving platter.
Garnish with freshly chopped parsley and serve with additional lemon wedges on the side if desired.
Nutrition Facts
Calories |
1302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 2173 mg | 94% | |
| Total Carbohydrate | 35.6 g | 13% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 137.5 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 3432 mg | 73% | |
*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.
