Go Back

Grilled Octopus

Linda M. Harris
Grilled octopus is a flavorful seafood dish that combines tender, smoky octopus with a crispy exterior.
Marinated with olive oil, lemon, garlic, and fresh herbs, it’s cooked to perfection on the grill.
This dish is perfect for seafood lovers looking to try something a little different while enjoying a healthy, protein-rich meal.
Serve it with your favorite side dishes like grilled vegetables, a refreshing salad, or crusty bread to create a well-rounded meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Course
Cuisine Mediterranean, Seafood
Servings 4 Servings
Calories 250 kcal

Equipment

  • Grill (1 unit)
  • Tongs: 1 pair
  • Skewers (optional, 1 set)
  • Bowl (1, for marinating)
  • Basting brush (1, optional)

Ingredients
  

  • 2 lbs 900 g octopus, cleaned and tenderized
  • 1/4 cup 60 mL olive oil
  • 2 tbsp 30 mL lemon juice (freshly squeezed)
  • 3 garlic cloves minced
  • 1 tbsp 15 g fresh parsley, chopped
  • 1 tsp 5 g dried oregano
  • 1/2 tsp 2 g red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 lemon sliced (for garnish)

Instructions
 

  • Prepare the octopus: If not already done, clean the octopus by removing the beak and internal organs.
    Rinse it under cold water and pat it dry with paper towels.
  • Tenderize: If using fresh octopus, freeze it overnight to tenderize it.
    If using frozen octopus, thaw it completely before cooking.
  • Make the marinade: In a large bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, oregano, red pepper flakes (if using), and salt and pepper.
    Stir well to combine.
  • Marinate the octopus: Place the octopus in the marinade and toss to coat.
    Let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.
  • Preheat the grill: Preheat your grill to medium-high heat.
    If you're using wooden skewers, soak them in water for 10 minutes to prevent them from burning.
  • Grill the octopus: Remove the octopus from the marinade and let any excess liquid drip off.
    Skewer the tentacles if desired. Grill the octopus for 3-4 minutes per side, rotating to get a nice char on each surface.
  • Check for doneness: The octopus is done when it’s golden brown with crispy edges and the interior is tender.
    It should easily separate from the grill grates.
  • Serve: Remove from the grill and rest for a couple of minutes.
    Slice the octopus into bite-sized pieces.
    Garnish with fresh lemon slices and chopped parsley before serving.

Notes

  • Tenderizing: If you prefer not to freeze the octopus, you can braise it gently in a simmering pot of water for about 1-1.5 hours before grilling to achieve a tender texture.
  • Grill Temperature: It's essential to grill over medium-high heat to avoid overcooking the octopus, which can turn it tough.
  • Flavor Variations: Add spices like smoked paprika, cumin, or garlic powder to the marinade for a different flavor profile.
  • Serving Suggestions: Grilled octopus pairs wonderfully with roasted vegetables, Mediterranean salad, or even a simple tzatziki dip.
Keyword Grilled Octopus