Sugar-Free Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your seafood game with this Sugar-Free Grilled Octopus Tentacle with Lemon-Herb Vinaigrette, a stunning dish that’s as healthy as it is flavorful. Tenderized through a gentle simmer in a white wine and aromatic bay leaf broth, the octopus tentacles are then perfectly charred on the grill for a smoky, golden-brown finish. The star of the dish is the vibrant lemon-herb vinaigrette, made with freshly squeezed lemon juice, parsley, oregano, and a touch of red pepper flakes for a subtle kick. With zero added sugar, this elegant recipe is perfect for clean eating and impressing guests at your next gathering. Serve it as a light main or pair it with grilled vegetables or a crisp salad for a Mediterranean-inspired feast. This recipe is a must-try for anyone looking to create a restaurant-quality seafood dish at home!
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Recipe Information
Ingredients
- 2 pounds fresh octopus tentacles
- 2 lemon
- 4 garlic cloves
- 0.5 cup olive oil
- 0.25 cup fresh parsley
- 1 tablespoon fresh oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup white wine
- 2 bay leaves
- 4 cups water
Instructions
Clean the octopus tentacles thoroughly under cold running water to remove any impurities.
In a large pot, combine the water, white wine, salt, 2 peeled garlic cloves, and bay leaves. Bring to a boil.
Add the octopus tentacles to the pot, reduce the heat to a simmer, and cook for approximately 45-50 minutes, or until tender. You should be able to easily pierce the thickest part with a knife.
While the octopus is cooking, prepare the lemon-herb vinaigrette: In a small bowl, whisk together the juice of 2 lemons, finely chopped parsley, minced oregano, red pepper flakes, black pepper, and 1/4 cup of olive oil. Set aside.
Preheat your grill to medium-high heat.
Once the octopus tentacles are cooked, remove them from the pot and let them rest for a few minutes. Pat them dry with paper towels.
Brush the tentacles lightly with the remaining olive oil.
Place the tentacles on the preheated grill and cook for about 3-4 minutes per side until they develop a nice char and are evenly golden-brown.
Remove from the grill and transfer to a serving plate.
Generously drizzle the prepared lemon-herb vinaigrette over the grilled tentacles.
Serve immediately as a main dish or alongside your choice of sides such as grilled vegetables or a fresh green salad.
Nutrition Facts
Calories |
2023 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 4503 mg | 196% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 5.4 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 666 mg | 51% | |
| Iron | 51.9 mg | 288% | |
| Potassium | 3746 mg | 80% | |
*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.
