Description
Succulent Mediterranean “Greek Grilled Octopus” brings classic Aegean flavors straight to your kitchen. Tender charred tentacles marinated in olive oil, lemon, and herbs create an authentic Greek dining experience you’ll savor with each delicious bite.
Ingredients
Scale
Seafood:
- 2 pounds (907 grams) octopus, cleaned and thawed
Herbs and Spices:
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 3 cloves garlic, minced
- Salt, to taste
- Pepper, to taste
Liquids and Oils:
- 1/4 cup (60 milliliters) olive oil
- Juice of 1 lemon
Garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Completely defrost frozen octopus in refrigerator overnight, ensuring no ice crystals remain.
- Submerge octopus in rapidly boiling water, cooking for 45-60 minutes until meat becomes exceptionally tender and soft, with option to use pressure cooker for faster preparation.
- Remove octopus from water, drain thoroughly, and allow to cool for approximately 10-15 minutes at room temperature.
- Create vibrant marinade by whisking olive oil, freshly squeezed lemon juice, finely minced garlic, dried oregano, smoky paprika, kosher salt, and cracked black pepper until ingredients are perfectly integrated.
- Slice cooled octopus into uniform, bite-sized pieces that will cook evenly on grill.
- Generously coat octopus segments with prepared marinade, ensuring complete coverage, and refrigerate for 30-120 minutes to enhance flavor absorption.
- Heat outdoor grill to medium-high temperature, around 400-450°F, creating ideal charring conditions.
- Arrange marinated octopus pieces directly on clean, oiled grill grates, cooking 3-4 minutes per side until exterior develops beautiful caramelized char marks.
- Transfer grilled octopus to serving platter, sprinkle with freshly chopped parsley for bright color and herbaceous aroma.
- Accompany with lemon wedges and optional Greek salad, presenting as elegant appetizer or mezze plate component.
Notes
- Opt for fresh octopus when possible, as it provides superior texture and flavor compared to frozen varieties.
- Pat the octopus dry before grilling to ensure perfect charring and prevent steaming instead of creating crispy edges.
- Tenderize the octopus by adding a cork to the boiling water, an old Greek technique that helps break down tough muscle fibers.
- Adjust cooking time based on octopus size; smaller tentacles will cook faster and can become rubbery if overcooked, so watch carefully during grilling.
- Prep Time: 30 minutes
- Cook Time: 45–60 minutes boiling or 6–8 minutes grilling
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 215 kcal
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 125 mg