Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your seafood game with this **Grilled Octopus Tentacle with Lemon-Herb Vinaigrette** recipe, the perfect balance of smoky, tender, and bright Mediterranean-inspired flavors. This dish starts with the slow simmering of octopus in a fragrant bath of bay leaves and peppercorns, ensuring optimal tenderness. The tentacles are then charred to perfection on the grill, imparting a slightly smoky and crispy exterior. Finished with a vibrant lemon-herb vinaigrette made from fresh parsley, garlic, zesty lemon juice, and a touch of red pepper flakes, this recipe is as bold as it is refreshing. Perfect as a show-stopping appetizer or a light, elegant main course, it's a must-try for seafood lovers. Pair with crusty bread to soak up the vinaigrette, and don’t forget the lemon wedges for a tangy finish. Quick to prepare yet brimming with flavor, this recipe is ideal for warm-weather gatherings or an unforgettable gourmet experience at home. **Keywords:** grilled octopus recipe, lemon-herb vinaigrette, Mediterranean seafood, tender octopus, seafood grilling.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 lbs octopus tentacles
- 4 quarts water
- 1 tablespoon salt
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- 2 pieces lemons
- 0.25 cup olive oil
- 0.25 cup fresh parsley
- 2 pieces garlic cloves
- 0.5 teaspoon red pepper flakes
- to taste freshly ground black pepper
Instructions
Fill a large pot with 4 quarts of water and add 1 tablespoon of salt, 2 bay leaves, and 1 teaspoon of black peppercorns. Bring to a boil over high heat.
While waiting for the water to boil, clean the octopus tentacles under cold running water.
Once the water is boiling, carefully lower the octopus tentacles into the pot. Boil for about 40-50 minutes or until the tentacles are tender when pierced with a fork.
While the octopus is cooking, prepare the lemon-herb vinaigrette. Zest and juice 1 lemon into a small bowl. Add 0.25 cup of olive oil, finely chopped 0.25 cup of fresh parsley, minced 2 garlic cloves, 0.5 teaspoon of red pepper flakes, and freshly ground black pepper to taste. Whisk until well combined.
When the octopus is cooked, remove it from the pot and let it cool slightly. Once cool enough to handle, cut the tentacles into manageable pieces.
Preheat a grill or grill pan over medium-high heat. Drizzle the octopus pieces with a little olive oil and season lightly with salt and pepper.
Grill the octopus pieces for about 3-4 minutes per side until they are nicely charred.
Transfer the grilled octopus to a serving platter and drizzle with the lemon-herb vinaigrette.
Slice the remaining lemon into wedges and serve alongside the octopus for added freshness.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 9662 mg | 420% | |
| Total Carbohydrate | 60.1 g | 22% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 141.5 g | 283% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4123 mg | 88% | |
*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.
