Grilled Octopus with Olive Oil and Herb

 

 

Ingredients

For the Octopus:

2 lbs fresh or frozen octopus, cleaned
1 lemon, halved
3 garlic cloves, smashed
2 bay leaves
Salt and pepper to taste
For the Marinade:

1/4 cup olive oil
2 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped
1 tsp fresh oregano, chopped
2 garlic cloves, minced
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper to taste

Instructions

Prepare and Boil the Octopus:

If the octopus is frozen, thaw it completely and rinse under cold water.
In a large pot, bring water to a boil. Add the lemon halves, smashed garlic, bay leaves, salt, and pepper.
Submerge the octopus in the boiling water, reduce heat to a simmer, and cook for 45-60 minutes until tender. Drain and let cool slightly.
Marinate the Octopus:

In a bowl, whisk together olive oil, lemon juice, parsley, oregano, minced garlic, red pepper flakes (if using), salt, and pepper.
Cut the octopus into manageable pieces (tentacles or bite-sized portions) and toss them in the marinade. Let marinate for 30 minutes to 1 hour.
Grill the Octopus:

Preheat a grill or grill pan to high heat. Lightly oil the grates.
Grill the marinated octopus for 2-3 minutes per side until slightly charred and heated through.
Serve:

Plate the grilled octopus and drizzle with extra olive oil and fresh lemon juice. Garnish with additional parsley if desired.
Enjoy this tender and flavorful grilled octopus with olive oil and herbs!