The best grilled octopus recipe—tender, flavorful, and foolproof! This Greek-inspired dish features smoky charred octopus with lemon, oregano, and olive oil. Perfect for seafood lovers. Try it today!
Yields: 4-6 servings
Prep time: 20 minutes (plus thawing time if using frozen octopus)
Cook time: Approximately 45-60 minutes (including simmering)
Ingredients:
- 1.5 – 2 lbs fresh or frozen octopus (if frozen, thaw completely in the refrigerator)
- 1 large red onion, quartered
- 2-3 bay leaves
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, cut into wedges
- Fresh oregano sprigs (for garnish)
- Salt and freshly ground black pepper to taste
Equipment:
- Large pot with a lid
- Sharp knife
- Cutting board
- Large bowl
- Grill or grill pan
- Tongs
Step-by-Step Instructions with Pictures:
Step 1: Prepare the Octopus
- If using fresh octopus, rinse it thoroughly under cold running water. Gently rub the tentacles to remove any slime.
- If using frozen octopus, ensure it’s fully thawed. Rinse it well.
Step 2: Tenderness Trick (Optional but Recommended)
- Traditionally, Greeks tenderize octopus by beating it against rocks or hard surfaces. At home, you can simulate this by placing the octopus in a sturdy bag and gently pounding it with a rolling pin a few times. Be careful not to tear the flesh.
Step 3: Simmer the Octopus
- Place the octopus in a large pot. Add the quartered red onion and bay leaves. There’s no need to add extra water as the octopus will release its liquid.
- Cover the pot and bring it to a gentle simmer over medium-low heat. Reduce the heat to low and let it simmer for 45-60 minutes, or until the octopus is tender when pierced with a fork.
Step 4: Cool and Cut the Octopus
- Once tender, remove the octopus from the pot and let it cool slightly on a cutting board.
- Using a sharp knife, separate the tentacles from the head. You can discard the head or save it for another use (some people enjoy grilling it as well).
Step 5: Prepare the Marinade
- In a large bowl, whisk together the red wine vinegar, extra virgin olive oil, and minced garlic.
Step 6: Marinate the Octopus
- Add the cut octopus tentacles to the marinade. Toss gently to coat them evenly. Let the octopus marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator. The longer it marinates, the more flavor it will absorb.
Step 7: Grill the Octopus
- Preheat your grill to medium-high heat. If using a grill pan, heat it over medium-high heat and lightly brush it with olive oil.
- Remove the octopus tentacles from the marinade, letting any excess drip off. Place them directly on the hot grill grates or grill pan.
- Grill for 2-4 minutes per side, until they develop nice char marks and are slightly crispy. Be careful not to overcook, as this can make the octopus tough.
Step 8: Season and Serve
- Transfer the grilled octopus to a serving platter.
- Squeeze fresh lemon juice generously over the octopus. Season with salt and freshly ground black pepper to taste.
- Garnish with fresh oregano sprigs and serve immediately with extra lemon wedges on the side.
💡 Chef’s Pro Tips
✔ Texture Secret: After poaching, chill octopus uncovered in fridge 1 hr for firmer bite.
✔ Grill Hack: Brush grates with an onion half to prevent sticking.
✔ Leftovers? Make octopus carpaccio by slicing it paper-thin with truffle oil.
🧐 Why This Recipe Wins
Double-tenderizing (freeze + cork poach) = no chewiness
Marinating after cooking prevents toughness
Blistering hot grill creates crispy caramelization
Enjoy your delicious homemade Greek Grilled Octopus! Καλή όρεξη! (Kali Orexi!)
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