Coal Grilled Octopus Recipe
Savor the exquisite flavors of our Coal Grilled Octopus, expertly charred to perfection over an open flame. Each tender tentacle is infused with a smoky essence and served with a vibrant medley of seasonal vegetables and a drizzle of zesty lemon-herb dressing. This dish is a celebration of the sea, combining a delightful crunch and a melt-in-your-mouth tenderness that will leave your taste buds dancing.
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Octopus
Clean the octopus thoroughly under cold water. Remove the beak and any remaining innards. If using fresh octopus, it is recommended to freeze it for a day before cooking to help tenderize the meat.
- 2
Marinate the Octopus
In a bowl, combine olive oil, minced garlic, juice of the lemon, sea salt, black pepper, and paprika. Add the cleaned octopus to the marinade and let it sit for at least 1 hour, preferably overnight in the refrigerator.
- 3
Prepare the Grill
Preheat your coal grill to high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
- 4
- 5
Garnish and Serve
Once grilled, remove the octopus from the grill and let it rest for a few minutes. Chop the fresh parsley and sprinkle it over the octopus. Serve with lemon wedges and enjoy!
