Soy-Free Grilled Octopus
Indulge in the Mediterranean-inspired flavors of this **Soy-Free Grilled Octopus**, a dish that perfectly balances tender, slow-simmered octopus with the smoky char of the grill. This recipe highlights a vibrant marinade made with fresh lemon, garlic, red wine vinegar, and aromatic herbs like thyme and parsley, infusing the octopus with bright, zesty notes. Boiled to tender perfection with bay leaves and then marinated for extra depth, the octopus is quickly grilled for a caramelized finish that adds both texture and flavor. With no soy or heavy seasonings, this seafood dish is both light and flavorful, ideal for paleo, gluten-free, and clean-eating lifestyles. Serve it as an elegant appetizer or a stunning main dish with a side of roasted vegetables or a fresh salad. Perfect for a summer barbecue or a Mediterranean-themed dinner, this recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pounds Whole octopus
- 2 Lemon
- 4 Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 0.25 cup Red wine vinegar
- 2 Bay leaves
- 2 tablespoons Fresh thyme
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
Instructions
Rinse the octopus under cold water, then pat dry with paper towels. Ensure it's thoroughly cleaned and free of any debris.
In a large pot, combine water with one of the lemons (cut into wedges), whole garlic cloves, bay leaves, and salt. Bring it to a rolling boil.
Once boiling, add the octopus to the pot. Reduce the heat and allow the octopus to simmer gently for about 60 to 75 minutes, or until tender when pierced with a fork. Cooking time may vary based on the size of the octopus.
While the octopus is cooking, prepare the marinade. In a large bowl, whisk together the olive oil, red wine vinegar, juice of the remaining lemon, minced garlic (from the remaining cloves), fresh thyme, parsley, black pepper, and crushed red pepper flakes.
Once the octopus is cooked, remove it from the water and let it cool slightly. Once it's cool enough to handle, cut it into large chunks or leave the tentacles whole, depending on your preference.
Place the octopus pieces into the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour, allowing the flavors to meld.
Preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
Once the grill is hot, remove the octopus from the marinade and place it directly on the grill. Grill each side for about 3-4 minutes until you have char marks, and the octopus is heated through.
Remove from the grill, arrange on a platter, and garnish with additional parsley and lemon wedges if desired. Serve immediately.
Nutrition Facts
Calories |
1870 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4461 mg | 194% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.1 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 572 mg | 44% | |
| Iron | 50.3 mg | 279% | |
| Potassium | 3529 mg | 75% | |
*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.
