Grilled Octopus with Lemon and Herbs
Charred, tender octopus chunks with olive oil, garlic, parsley, and lemon. The kind of thing that looks like you really know what you're doing.
- Total time
- 90 min
- Servings
- 4
- Calories
- 210
- Protein
- 30g
Ingredients
- 2 lbs whole cleaned octopus
- 1 bay leaf
- 1 tsp black peppercorns
- 4 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- ¼ cup fresh flat-leaf parsley, chopped
- 2 lemons, cut into wedges
- 1 Salt and black pepper to taste
Instructions
- 1
Place octopus in a large pot with bay leaf and peppercorns, cover with cold water, and bring to a boil. Reduce to a simmer and cook for 45 to 60 minutes until a knife slides in easily at the thickest part.
- 2
Drain and let cool slightly, then cut into large chunks. Toss with 2 tbsp olive oil, garlic, oregano, paprika, salt, and pepper.
- 3
Heat a grill or grill pan to high heat and cook octopus pieces for 2 to 3 minutes per side until charred at the edges.
- 4
Transfer to a serving tray, drizzle with remaining olive oil, scatter parsley generously over the top, and tuck lemon wedges throughout.
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