Grilled octopus is a Mediterranean delicacy that balances tender meat with a smoky charred flavor. When prepared correctly, octopus turns from tough and chewy into melt-in-your-mouth tenderness. This simple yet elegant recipe uses olive oil, lemon, and a touch of garlic to highlight the natural sweetness of the octopus. Perfect as an appetizer or main dish, it pairs beautifully with fresh bread, roasted potatoes, or a crisp salad.
Ingredients:
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2 pounds fresh or frozen octopus (cleaned)
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1 lemon (zested and juiced, plus extra wedges for serving)
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4 tablespoons extra virgin olive oil
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2 garlic cloves, crushed
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2 bay leaves
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1 teaspoon black peppercorns
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1 teaspoon sea salt (plus more to taste)
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Fresh parsley, chopped (for garnish)
Instructions:
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Tenderize the Octopus:
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Place the octopus in a large pot with water, bay leaves, peppercorns, and a pinch of salt.
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Simmer gently for 40–50 minutes, or until tender when pierced with a fork. Remove and let cool slightly.
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Prepare the Marinade:
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In a bowl, whisk together olive oil, lemon juice, lemon zest, and crushed garlic.
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Marinate the Octopus:
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Cut the octopus into manageable pieces (tentacles and body sections).
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Toss with the marinade and let sit for at least 30 minutes (up to 2 hours) in the fridge.
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Grill the Octopus:
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Preheat the grill to medium-high heat.
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Grill the octopus pieces for about 3–4 minutes per side until slightly charred and smoky.
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Serve:
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Drizzle with extra olive oil, a squeeze of fresh lemon juice, and sprinkle with parsley.
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Serve hot with lemon wedges on the side.
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Would you like me to also include a Mediterranean-style dipping sauce (like garlic-lemon aioli) to serve alongside it?
