Whole30 Grilled Octopus Tentacle with Lemon-Herb Vinaigrette
Elevate your culinary repertoire with this Whole30 Grilled Octopus Tentacle with Lemon-Herb Vinaigrette! This recipe delivers tender, perfectly charred octopus paired with a bright and zesty vinaigrette made with fresh lemon juice, fragrant parsley, oregano, and a hint of garlic. With simple preparation methods like boiling and grilling, this dish is easier than you think and packed with restaurant-quality flavor. Ideal for Whole30 enthusiasts and seafood lovers alike, it’s a healthy, protein-rich option that’s as impressive as it is delicious. Serve this mouthwatering dish as a unique main course or a stunning appetizer, garnished with extra herbs and a squeeze of lemon for a citrusy finish. Perfect for summer gatherings or any special occasion, this is sure to be your go-to grilled seafood recipe!
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Recipe Information
Ingredients
- 4 pieces Whole octopus tentacles
- 2 tablespoons Olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Lemon juice
- 1 tablespoons Red wine vinegar
- 2 tablespoons Fresh parsley
- 1 tablespoon Fresh oregano
- 2 cloves Garlic cloves
- 1 teaspoon Lemon zest
Instructions
Rinse the octopus tentacles under cold water to remove any residue. Pat them dry with paper towels.
In a large pot, bring water to a boil. Add the octopus tentacles and boil for about 30 minutes, or until tender when pierced with a fork.
While the octopus is boiling, prepare the lemon-herb vinaigrette. Mince the garlic cloves and chop the parsley and oregano finely.
In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, chopped parsley, chopped oregano, sea salt, black pepper, and lemon zest. Set aside.
Once the octopus tentacles are tender, remove them from the boiling water and let them cool slightly. Pat them dry with paper towels.
Preheat a grill or grill pan over medium-high heat.
Brush the octopus tentacles lightly with some olive oil and season with a bit more sea salt and black pepper.
Grill the octopus tentacles for 3-4 minutes per side, or until they have char marks and are heated through.
Remove the octopus from the grill and let them rest for a couple of minutes. Slice the tentacles into shorter segments for serving.
Drizzle the grilled octopus with the prepared lemon-herb vinaigrette and serve immediately, optionally garnished with extra lemon wedges and chopped herbs. Enjoy your meal!
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.9 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 1359 mg | 29% | |
*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.
