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Grilled Octopus Greek Style: A Delicious Recipe for Seafood Lovers

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Grilled octopus is a tender and flavorful Mediterranean dish, marinated in olive oil, lemon, garlic, and spices, then grilled to perfection. Ideal for summer gatherings or special occasions, this visually stunning dish is sure to impress your guests. Serve it with lemon wedges and fresh parsley for a delightful presentation.

Ingredients

Scale
  • 1 large octopus (about 2–3 pounds)
  • 1 cup olive oil
  • 1 lemon, juiced
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Clean the Octopus: Rinse the octopus under cold water, removing the beak and ink sac. Ask your fishmonger for help if needed.
  2. Tenderize the Octopus: Freeze the octopus for a day or two, or gently pound it with a meat mallet to break down tough fibers.
  3. Boil the Octopus: Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add the octopus and reduce to a simmer. Cook for 45 minutes to 1 hour until tender.
  4. Cool the Octopus: Remove the octopus from the pot and let it cool in a bowl.
  5. Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper.
  6. Marinate the Octopus: Cut the cooled octopus into manageable pieces and add to the marinade. Ensure all pieces are well coated. Cover and refrigerate for at least 1 hour, ideally 4-6 hours or overnight.
  7. Preheat the Grill: Preheat your grill to medium-high heat about 15 minutes before grilling.
  8. Prepare the Grill Grates: Brush the grill grates with olive oil to prevent sticking.
  9. Grill the Octopus: Remove octopus from the marinade and grill for 3-4 minutes on each side until charred and heated through.
  10. Baste While Grilling: Use leftover marinade to baste the octopus while grilling for added flavor.
  11. Plate the Octopus: Transfer the grilled octopus to a serving platter.
  12. Garnish: Sprinkle with freshly chopped parsley.
  13. Serve with Lemon Wedges: Serve with lemon wedges for squeezing over the octopus.
  14. Pairing Suggestions: Enjoy with Greek salad, tzatziki, warm pita, or a glass of white wine or ouzo.

Notes

  • Choose Fresh Octopus: Fresh octopus has better texture and flavor than frozen.
  • Don’t Rush the Cooking: Slow cooking is key to tenderness; do not skip the boiling step.
  • Experiment with Flavors: Adjust marinade ingredients to suit your taste preferences.

Find it online: https://softtasty.com/grilled-octopus-greek-style/