Grilled Octopus with Lemon and Garlic
Tender Mediterranean grilled octopus marinated in olive oil, lemon, and garlic with a char on the outside. A classic Greek appetizer that's elegant and surprisingly simple to prepare.
- Total time
- 45 min
- Servings
- 4
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 pounds octopus, cleaned
- ½ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- 6 cloves garlic cloves, minced
- 2 tablespoons fresh oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 2 lemons fresh lemon wedges for serving
Instructions
- 1
Bring a large pot of salted water to a boil. Add octopus and simmer for 35-40 minutes until tender (a fork should pierce the thickest part easily). Remove and let cool slightly, then pat dry with paper towels.
- 2
Cut cooked octopus into individual tentacles. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and red pepper flakes.
- 3
Toss octopus tentacles with the marinade and let sit for 15 minutes at room temperature.
- 4
Preheat grill to high heat (450°F). Lightly oil the grill grates to prevent sticking.
- 5
Remove octopus from marinade (reserve marinade for drizzling). Grill tentacles for 2-3 minutes per side until charred and marked.
- 6
Transfer to a serving platter, drizzle with reserved marinade, and serve warm with fresh lemon wedges.
Tools you’ll need
- large pot
- cutting board
- sharp knife
- small mixing bowl
- whisk
- grill or grill pan
- tongs
- serving platter
- paper towels
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