Description
Learn how to make perfectly tender and smoky grilled octopus at home with this foolproof recipe. This method brings the flavors of the Mediterranean coast to your table, requiring minimal ingredients and prep for a showstopping dish.
Ingredients
- 1 whole octopus (about 2 – 3 pounds), cleaned
- 1 tablespoon salt
- 2 bay leaves
- 4 cloves garlic, smashed
- 1 lemon, halved
- 2 tablespoons olive oil (plus more for grilling)
- 1 teaspoon smoked paprika
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Tenderize the octopus by freezing it for at least 24 hours and thawing overnight, or ask your fishmonger.
- Place the octopus in a large pot with enough water to cover. Add salt, bay leaves, smashed garlic, and half a lemon.
- Bring to a gentle boil, then reduce heat and simmer for 45–60 minutes, or until fork-tender.
- Let the octopus rest in the pot for 15 minutes, then remove and slice the tentacles.
- Marinate the sliced tentacles in a bowl with olive oil, the juice of the remaining lemon half, and smoked paprika for at least 20 minutes.
- Preheat your grill or grill pan over medium-high heat and lightly oil the surface.
- Grill the marinated octopus pieces for 3–4 minutes per side, until nicely charred.
- Plate the grilled octopus, drizzle with olive oil, garnish with parsley, and serve with lemon wedges.
Notes
- Freezing octopus naturally tenderizes it.
- Simmering before grilling is key to tenderness.
- Use smoked paprika for enhanced flavor.
- A cast-iron grill pan can help achieve char marks indoors.
- Leftovers can be stored for salads or wraps.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Grilled
- Cuisine: Mediterranean
Nutrition
- Serving Size: Per serving (approximate)
- Calories: 250
- Sugar: 0g
- Sodium: 400mg
- Fat: 12g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
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