Whole30 Grilled Octopus
Dive into the briny allure of the Mediterranean with this Whole30 Grilled Octopus recipe, a perfect blend of simplicity and sophistication. Tenderized through gentle simmering with aromatics like bay leaf and lemon, the octopus takes on a melt-in-your-mouth texture before being kissed by the flame of the grill for a smoky char and irresistible crispness. Marinated with extra virgin olive oil, garlic, and a splash of red wine vinegar, this dish bursts with vibrant, clean flavors while remaining completely Whole30-compliant. Finished with a sprinkle of fresh parsley and a drizzle of zesty lemon juice, this protein-packed delicacy makes an impressive appetizer or main course, ideal for your next barbecue or Mediterranean-inspired feast. Perfect for seafood lovers and health-conscious eaters alike, this recipe is light, flavorful, and utterly unforgettable.
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Recipe Information
Ingredients
- 2 pounds fresh octopus
- 1 whole lemon
- 1 tablespoon extra virgin olive oil
- 3 whole garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 whole bay leaf
- 1 tablespoon red wine vinegar
- 4 cups water
Instructions
Start by cleaning the octopus under cold running water. Remove the beak by cutting around it with a knife and discard it, then remove the eyes.
In a large pot, bring 4 cups of water to a simmer. Add 1 tablespoon of sea salt, the bay leaf, and a halved lemon.
Once the water is simmering, submerge the octopus tentacles into the water for a few seconds and lift them out. Repeat this two more times to help the tentacles curl nicely.
Place the octopus into the pot, ensuring it is submerged completely. Reduce the heat to low, cover, and let it simmer for about 40-45 minutes or until tender. Test by inserting a knife into the thickest part; it should go in easily.
While the octopus is simmering, mince the garlic and finely chop the parsley, reserving 1 tablespoon for garnish.
Once the octopus is tender, remove from the pot and drain well. Allow it to cool slightly, then slice it into manageable pieces, usually separating the tentacles.
In a large bowl, combine the octopus pieces, olive oil, minced garlic, 1 teaspoon of sea salt, black pepper, and red wine vinegar. Mix well to coat the octopus evenly.
Preheat a grill to medium-high heat. Once hot, place the octopus on the grill, cooking for 3-4 minutes on each side until it develops a nice char and grill marks.
Remove the octopus from the grill and let it rest for a couple of minutes. Squeeze fresh lemon juice over the top and sprinkle with the reserved chopped parsley.
Serve warm as an appetizer or main course, paired with a simple compliant salad or grilled vegetables.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1503 mg | 65% | |
| Total Carbohydrate | 9.2 g | 3% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 866 mg | 18% | |
*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.
