Grilled Octopus Recipe
Served with a lemon vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Octopus
Lemon Vinaigrette
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water and remove the beak and any innards if necessary.
- 2
Boil the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 30-40 minutes until tender. Remove and let cool.
- 3
Prepare for Grilling
Once cooled, cut the tentacles from the body. Pat dry with paper towels.
- 4
Grilling the Octopus
- 5
Preheat the Grill
Preheat your grill to medium-high heat.
- 6
- 7
Chop and Garnish
Remove from the grill and chop into bite-sized pieces. Garnish with chopped fresh parsley.
Making the Lemon Vinaigrette
- 8
Combine Ingredients
In a small bowl, whisk together lemon juice, lemon zest, Dijon mustard, honey, salt, and black pepper.
- 9
Add Olive Oil
Slowly drizzle in the olive oil while whisking continuously until emulsified.
- 10
Taste and Adjust
Taste the vinaigrette and adjust seasoning as needed.