Juicy Grilled Octopus Recipe – Tender Mediterranean Style
Ingredients
- 2 lbs pre-cooked octopus tentacles, thawed
- 1/2 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp coarse sea salt
- 1/2 tsp freshly ground black pepper
- Fresh parsley, for garnish
- Extra lemon wedges, for serving
Instructions
- Rinse the thawed octopus tentacles and pat them completely dry with paper towels. This is crucial for getting a good char.
- In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, smoked paprika, salt, and pepper.
- Add the dry octopus to the marinade and toss gently to coat. Let it sit for 15-30 minutes at room temperature.
- Preheat your grill to high heat. It should be very hot before you start cooking.
- Place the octopus tentacles directly on the hot grill grates. Cook for 3-5 minutes per side, until you have deep char marks and the suckers are slightly crispy.
- Remove the octopus from the grill and let it rest on a cutting board for a few minutes.
- Serve the tentacles whole or sliced into bite-sized pieces. Garnish with fresh parsley, a final drizzle of olive oil, and extra lemon wedges on the side.
Notes
The key to this quick recipe is using pre-cooked octopus tentacles, which can be found in the frozen seafood section of most well-stocked grocery stores.