Grilled Octopus
This tender grilled octopus is infused with fresh Mediterranean flavors of lemon, garlic, and olive oil. It's a perfect appetizer for your next Mediterranean cookout!
Servings: 4
Calories: 220kcal
Ingredients
- 2-3 pound whole octopus
- 2 cloves garlic crushed
- 1 lemon halved
- 1 Tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil, then add half a lemon and two crushed garlic cloves. Add the whole octopus and simmer gently for 45–60 minutes, until tender when pierced with a knife.
- Pat dry, and transfer to a wire rack set in a rimmed baking sheet. Let cool to room temperature, then refrigerate for at least 1 hour.
- Cut off the tentacles from the head. Drizzle with olive oil, then season with minced garlic, salt, and pepper.
- Preheat grill to medium-high heat. Oil the grates to prevent sticking. Grill tentacles 3–4 minutes per side until charred.
- Drizzle with more olive oil, a squeeze of lemon juice from the remaining half of the lemon, and top with a sprinkle of chopped parsley and lemon zest.
Notes
Storage and Reheating Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or enjoy cold.
Nutrition
Calories: 220kcal | Carbohydrates: 2g | Protein: 28g | Fat: 10g | Cholesterol: 95mg | Sodium: 480mg