Description
Tender and flavorful grilled octopus marinated in a zesty Greek-inspired blend of olive oil, lemon, and herbs. Perfect for a Mediterranean feast!
Ingredients
Scale
- 2 lbs octopus, cleaned and thawed (if frozen)
- 1/4 cup olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Octopus:
- If using frozen octopus, thaw it completely in the refrigerator overnight.
- In a large pot of boiling water, cook the octopus for 45-60 minutes until tender. You can also use a pressure cooker to reduce cooking time.
- Marinate:
- In a bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper.
- Once the octopus is tender, drain and let it cool slightly.
- Cut the octopus into manageable pieces and toss in the marinade. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Grill:
- Preheat your grill to medium-high heat.
- Grill the octopus pieces for 3-4 minutes per side, or until nicely charred and heated through.
- Serve:
- Garnish with chopped fresh parsley and serve with lemon wedges on the side.
- Enjoy with a side of Greek salad or as part of a mezze platter.
Notes
Ensure the octopus is well-tenderized before grilling for the best texture. A squeeze of fresh lemon just before serving enhances the flavors.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
