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–+ servings
Grilled Mediterranean Octopus

Grilled Mediterranean Octopus

Savor the flavors of Grilled Mediterranean Octopus with this easy recipe. Perfect for seafood lovers craving a taste of the Mediterranean.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Marinating Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 4 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 900 g Whole Octopus Cleaned
  • 1 Lemon Cut in half
  • 4 Garlic Cloves Crushed
  • 1 leaf Bay Leaf
  • 1 tsp Black Peppercorns
  • 60 ml Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 0.5 tsp Red Pepper Flakes Optional
  • to taste Salt
  • to taste Black Pepper
  • to garnish Fresh Parsley Chopped
  • to garnish Lemon Wedges

Equipment

  • Large Pot
  • Grill
  • Tongs
  • Mixing Bowls
  • Whisk

Method
 

  1. Rinse the octopus under cold water and clean it if necessary.
  2. Place the octopus in a large pot with water, half a lemon, garlic, bay leaf, and peppercorns; simmer for about an hour until fork-tender.
  3. Once cooled, pat the octopus dry and separate the tentacles.
  4. Whisk together olive oil, lemon juice, smoked paprika, oregano, red pepper flakes, salt, and pepper; coat the tentacles with the marinade and let sit for at least 30 minutes.
  5. Preheat the grill to medium-high and oil the grates.
  6. Grill the tentacles for 3–4 minutes on each side, brushing with extra marinade while cooking.
  7. Serve on a platter, garnished with fresh parsley and lemon wedges.

Nutrition

Calories: 200kcalCarbohydrates: 6gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 600mgSugar: 1gVitamin A: 5IUVitamin C: 25mgCalcium: 4mgIron: 20mg

Notes

For best flavor, marinate the octopus overnight.
Store leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.
Reheat gently in a skillet with olive oil to maintain texture.
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