Description
This Grilled Octopus recipe features tender octopus simmered to perfection and then charred on the grill for a smoky, crispy finish. Infused with garlic, smoked paprika, and oregano marinade, it captures the vibrant flavors of Mediterranean cuisine and is perfect for a flavorful main course.
Ingredients
Scale
Octopus and Marinade
- 2 pounds octopus, cleaned
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1 lemon, juiced
- 1/2 cup white wine (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Simmer the Octopus: Bring a large pot of water to a boil. Add the cleaned octopus and reduce to a simmer. Cook for 45–60 minutes until the octopus is tender when pierced with a fork. Remove from water and let it cool slightly to make it easier to handle.
- Prepare the Marinade: In a small bowl, combine olive oil, minced garlic, smoked paprika, dried oregano, salt, and black pepper. Mix well to form a flavorful marinade.
- Marinate the Octopus: Brush the slightly cooled octopus thoroughly with the marinade, ensuring it is fully coated for maximum flavor.
- Preheat the Grill: Heat your grill to medium-high heat to prepare for grilling.
- Grill the Octopus: Place the marinated octopus on the grill. Cook for 3–4 minutes on each side, allowing the octopus to get a nice char and develop a slightly crispy outer texture without becoming tough.
- Finish and Serve: Remove the grilled octopus from the grill, drizzle with fresh lemon juice and, if desired, a splash of white wine for extra brightness. Garnish with freshly chopped parsley and serve immediately for a delicious Mediterranean main dish.
Notes
- Simmering the octopus before grilling ensures tenderness and prevents toughness.
- You can marinate the octopus overnight for deeper flavor absorption.
- Serve alongside grilled vegetables, roasted potatoes, or a crisp fresh salad for a complete meal.
- Avoid overcooking on the grill, as it can make the octopus chewy.
- If white wine is not preferred, it can be omitted without affecting the dish significantly.
Nutrition
- Serving Size: 1/4 of the recipe (about 6 oz octopus with marinade)
- Calories: 220
- Sugar: 1g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 180mg
