Description
Make your kitchen feel like a Mediterranean taverna with this classic Greek-style grilled octopus recipe. The dish combines tender, charred octopus with bright citrus and herb flavors that will give a stunning centerpiece to any meal.
This foolproof grilled octopus recipe features succulent tentacles with a perfect char and a vibrant herb vinaigrette. The combination of pre-cooking and grilling will give you tender results that match what you’d find in coastal Mediterranean restaurants.
Ingredients
Scale
- 2–3 pounds octopus, cleaned and prepared
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 4 minced garlic cloves
- 2 tablespoons fresh parsley, diced
- 2 teaspoons dried oregano
- 1 tablespoon fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red chili flakes
Instructions
- Bring a large pot of water to boil with onions, whole spices, and lemon halves.
- Simmer octopus gently for 45-60 minutes until fork-tender.
- Remove from water and let cool completely.
- Mix the vinaigrette by combining olive oil, vinegar, garlic, lemon juice, and seasonings.
- Heat your grill to medium-high heat (450°F).
- Brush octopus with olive oil and season with salt.
- Grill for 3-4 minutes per side until charred.
- Transfer to serving plate and drizzle with prepared vinaigrette.
Notes
- Your octopus should be completely dry before grilling to get the best results.
- Perfect doneness requires an internal temperature between 150°F and 160°F.
- You can make the octopus up to 24 hours ahead and keep it in the refrigerator.
- Brush the octopus with oil right before grilling to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Seafood
- Method: Grilling
- Cuisine: Greek