Grilled Octopus Recipe
Marinated and char-broiled octopus served with lemon, arugula, and cherry tomatoes.
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Ingredients
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For the Marinated Octopus
For the Salad
Method
Preparing the Octopus
- 1
Clean the Octopus
Rinse the octopus under cold water to remove any debris. If necessary, remove the beak and ink sac.
- 2
Marinate the Octopus
In a large bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, red pepper flakes, salt, and black pepper. Add the octopus to the marinade, ensuring it is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Grilling the Octopus
- 3
Preheat the Grill
Preheat your grill to medium-high heat for about 10 minutes.
- 4
Grill the Octopus
Remove the octopus from the marinade and let excess marinade drip off. Place the octopus on the grill. Cook for about 3-4 minutes per side, or until it is charred and cooked through. The tentacles should be tender.
- 5
Rest the Octopus
Remove the grilled octopus from the grill and let it rest for about 5 minutes before slicing.
Preparing the Salad
- 6
Combine Salad Ingredients
In a large bowl, toss together arugula, halved cherry tomatoes, and lemon wedges. Drizzle with olive oil and season with salt and black pepper to taste. Toss until everything is well combined.
