Description

This Grilled Octopus recipe offers a deliciously tender and charred seafood dish perfect for summer barbecues or a gourmet meal. The octopus is marinated simply with olive oil, garlic, salt, and pepper, then grilled to perfection, enhancing its natural flavors with a smoky touch. Served with lemon wedges and fresh parsley, this recipe is both elegant and easy to prepare.

Ingredients

Octopus

1 large octopus (about 2–3 lbs), cleaned

Marinade & Seasoning

3 tbsp olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper

To Serve

1 lemon, cut into wedges
Fresh parsley, chopped (for garnish)

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Instructions

Preheat the grill: Preheat your grill to medium-high heat to ensure it is hot enough to give the octopus a nice char while cooking it evenly.
Prepare the octopus: Pat the cleaned octopus dry thoroughly using paper towels. This is key for better grilling and caramelization.
Season the octopus: Rub the octopus evenly with olive oil, minced garlic, salt, and black pepper. This mixture enhances flavor and helps prevent sticking.
Grill the octopus: Place the octopus on the grill. Cook for about 4-5 minutes on each side until it shows a nice char and becomes tender. Grilling times may vary slightly depending on the octopus size and grill temperature.
Rest the octopus: Remove the octopus from the grill and let it rest for 2 minutes. This allows the juices to redistribute, making for a juicier bite.
Serve: Slice the octopus into pieces and serve immediately with fresh lemon wedges and a sprinkle of chopped parsley for freshness and color.

Notes

Ensure the octopus is properly cleaned and tenderized before cooking to avoid toughness.
Cooking times may vary based on grill temperature and octopus size; adjust accordingly.
Marinating the octopus for 1-2 hours before grilling can help intensify flavors and tenderness.
Use a grill basket or skewers if you find the octopus difficult to handle on the grill.
Leftover grilled octopus can be refrigerated for up to 2 days and tastes great cold or reheated.