Description

A delicious Mediterranean grilled octopus recipe featuring tenderized octopus boiled with aromatic herbs and then charred to perfection on the grill, finished with a flavorful marinade and fresh parsley garnish.

Ingredients

Octopus and Boiling Ingredients

2–3 lbs octopus (fresh or thawed frozen)
1 lemon (halved)
3 cloves garlic (crushed)
2 bay leaves
1 tablespoon salt
1 teaspoon black peppercorns

Marinade and Grilling Ingredients

¼ cup olive oil (plus more for grilling)
1 tablespoon red wine vinegar or lemon juice
1 teaspoon smoked paprika (optional)
chopped fresh parsley for garnish

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Instructions

Tenderize the octopus: In a large pot, bring water to a boil with lemon halves, crushed garlic, bay leaves, salt, and black peppercorns. Add the octopus, reduce the heat to a simmer, and cook gently for 45–60 minutes until the tentacles are fork-tender but not falling apart. Remove the octopus from the water and let it cool slightly.
Prep for grilling: Cut the cooled octopus into large pieces, typically separating the tentacles and the head. Toss these pieces with olive oil, red wine vinegar or lemon juice, and smoked paprika if using. Let marinate for at least 15 minutes to absorb the flavors.
Grill: Preheat a grill or grill pan over medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking. Grill the octopus pieces for 3–5 minutes per side until they develop a light char and crispy edges. Transfer grilled octopus to a serving platter, drizzle with extra olive oil, sprinkle with chopped parsley, and finish with a squeeze of fresh lemon juice. Serve hot or at room temperature.

Notes

Boiling the octopus first is essential for achieving tender texture.
For enhanced flavor, marinate the boiled octopus overnight before grilling.
Serve alongside roasted potatoes, a fresh salad, or crusty bread to complete the meal.