Grilled Octopus with Lemon & Oregano
Tender grilled octopus with a Mediterranean twist of lemon, garlic, and oregano. Greek-style simplicity that tastes restaurant-worthy in 30 minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 1.5 lb octopus, whole
- 8 cups water
- 4 tablespoons olive oil
- 1 whole lemon
- 3 whole garlic cloves
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
Instructions
- 1
Fill a large pot with 8 cups of water and bring it to a rolling boil over high heat, watching until you see vigorous bubbles rapidly breaking the surface, about 8 minutes.
- 2
Cut the lemon in half lengthwise from top to bottom, exposing the juice chambers inside. Cut each half in half crosswise, creating 4 wedges.
- 3
Place the octopus on a cutting board. Hold one tentacle at the base where it connects to the head and cut straight down through the base, separating the tentacles from the head; repeat with each tentacle.
- 4
Carefully place the octopus pieces into the boiling water — they will sink. Add the 4 lemon wedges and 3 whole garlic cloves to the pot.
- 5
Reduce heat to medium and simmer uncovered for 25 minutes, watching for steam rising steadily from the surface. The octopus is ready when a fork easily pierces the thickest part of a tentacle.
- 6
Remove the octopus from the pot using a slotted spoon and place on a cutting board to cool for 3 minutes until cool enough to handle without burning your fingers.
- 7
Pat the cooled octopus dry with paper towels, pressing gently all over to remove excess moisture so it will char better on the grill.
- 8
Place 2 tablespoons of olive oil in a small bowl. Measure 1 tablespoon of dried oregano into the same bowl and stir with a spoon until the oregano is evenly coated in oil.
- 9
Brush the oregano-oil mixture over all sides of the octopus pieces, using a pastry brush to coat them evenly, so every surface will have flavor.
- 10
Heat a grill pan or cast iron skillet over medium-high heat for 3 minutes until it shimmers and you can hold your hand 4 inches above it for only 2 seconds before it gets too hot.
- 11
Place the octopus pieces on the hot pan, laying them flat. Resist moving them — let them sit undisturbed for 3 minutes until the underside turns golden brown with dark char marks.
- 12
Using tongs, flip each octopus piece to the opposite side. Cook for 2 more minutes without moving them until this side also turns golden brown and charred.
- 13
Sprinkle 1 teaspoon of sea salt evenly over the octopus pieces, dividing it between them.
- 14
Divide the octopus pieces between two plates. Drizzle the remaining 2 tablespoons of olive oil over both plates in a thin stream, so each piece gets coated.
- 15
Cut the remaining lemon half into thin wedges and place a few wedges on each plate for squeezing over the octopus at the table.
Tools you’ll need
- large pot (8+ quart capacity)
- slotted spoon
- cutting board
- chef's knife
- paper towels
- small mixing bowl
- spoon
- pastry brush
- grill pan or 12-inch cast iron skillet
- kitchen tongs
- two dinner plates
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