Soy-Free Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your seafood culinary experience with this Soy-Free Grilled Octopus Tentacle recipe featuring a vibrant Lemon-Herb Vinaigrette. Tenderized in a flavorful bay leaf-infused simmer, the octopus is then grilled to perfection, adding a smoky char that complements its rich, ocean-fresh taste. The zesty vinaigrette, made with fresh lemon juice, aromatic parsley and thyme, garlic, and a touch of chili flakes, delivers bright, herbaceous notes that pair beautifully with the succulent tentacles. This soy-free dish is perfect for Mediterranean-inspired menus or gourmet gatherings, offering a refined yet approachable entrée that’s quick to prep and easy to impress.
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Recipe Information
Ingredients
- 4 pieces Octopus tentacles
- 1 large Lemon
- 6 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh thyme leaves
- 2 cloves Garlic
- 2 tablespoons Red wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 whole Bay leaves
- 0.5 teaspoon Chili flakes
- 2 liters Water
Instructions
Rinse the octopus tentacles under cold water to clean them.
In a large pot, bring 2 liters of water to a boil and add the bay leaves and 1/2 teaspoon of salt.
Gently place the octopus tentacles into the pot, reduce the heat to low, cover, and simmer for 45 minutes until tender.
While the octopus is cooking, prepare the lemon-herb vinaigrette. Zest the lemon and set aside. Juice the lemon into a small bowl.
Mince the garlic cloves finely. Chop the fresh parsley and thyme leaves.
In a mixing bowl, combine the lemon juice, 4 tablespoons of extra virgin olive oil, red wine vinegar, lemon zest, minced garlic, chopped parsley, thyme, chili flakes, 1/2 teaspoon of salt, and black pepper. Whisk together to make the vinaigrette.
Once the octopus tentacles are tender, remove them from the pot and let them cool slightly. Pat dry the tentacles using paper towels.
Preheat a grill or grill pan over medium-high heat.
Brush the remaining 2 tablespoons of olive oil over the octopus tentacles.
Grill the tentacles for 2-3 minutes on each side until they are slightly charred.
Remove from the grill and slice into pieces if desired.
Toss the grilled octopus tentacles with the prepared lemon-herb vinaigrette and serve immediately.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1656 mg | 35% | |
*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.
