Grilled Octopus Recipe
Served with a citrus vinaigrette and microgreens.
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
Citrus Vinaigrette
Garnish
Method
Prepare the Octopus
- 1
Clean the Octopus
Start by cleaning the octopus thoroughly under cold running water. Remove the beak and insides if not already done.
- 2
Boil the Octopus
In a large pot, bring 2 liters of water to a boil. Add 2 tablespoons of salt, 1 tablespoon of black peppercorns, and the bay leaves. Once boiling, submerge the octopus in the pot. Reduce the heat to a simmer and cook for 30-40 minutes or until tender.
- 3
Cool and Cut
Once cooked, remove the octopus from the pot and let it cool slightly. Cut the tentacles into serving pieces.
Make the Citrus Vinaigrette
- 4
Combine Ingredients
In a bowl, whisk together 1 cup of olive oil, 1 tablespoon of fresh lemon juice, 1 tablespoon of fresh orange juice, 1 teaspoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper until well combined.
Grill and Serve
- 5
- 6
Plate the Dish
Arrange the grilled octopus on a serving plate. Drizzle with the citrus vinaigrette and garnish with microgreens and lemon zest.
