Grilled Octopus Recipe
Char-grilled octopus served with lemon.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Cleaning the Octopus
Start by rinsing the octopus under cold running water to remove any sand or dirt. Using a sharp knife, remove the beak located in the center of the tentacles and the eyes. If the octopus is whole, you can also remove the innards. Once cleaned, place the octopus in a large pot.
- 2
Cooking the Octopus
Fill the pot with enough water to cover the octopus. Bring the water to a boil, then reduce to a simmer. Cook the octopus for about 45 minutes to 1 hour, or until tender. You can check doneness by piercing the thickest part of a tentacle with a fork. Once cooked, remove the octopus from the pot and let it cool slightly.
- 3
Marinating the Octopus
In a bowl, mix together olive oil, minced garlic, lemon juice, lemon zest, paprika, salt, and black pepper. Cut the cooled octopus into manageable pieces (tentacles and head) and add it to the marinade. Toss to coat and let marinate for at least 30 minutes.
Grilling
- 4
Preheating the Grill
Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- 5
- 6
Serving
Once grilled, remove the octopus from the grill and let it rest for a couple of minutes. Serve hot, garnished with fresh parsley and lemon wedges. Drizzle with additional olive oil and serve with lemon on the side.