Grilled Octopus
A Mediterranean delight that is tender and smoky, perfect for gatherings.
Ingredients
For the Marinade
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, minced
- 1 large lemon, juiced
- 1 tsp smoked paprika
- to taste salt and black pepper
For the Main Dish
- 2-3 pounds octopus, cleaned Choose fresh octopus for the best flavor.
- Fresh parsley, chopped for garnish
- Optional lemon wedges for serving
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the octopus and cook for approximately 30 minutes until tender. Drain and let cool before slicing.
Marinade
- In a large mixing bowl, whisk together the olive oil, red wine vinegar, minced garlic, lemon juice, smoked paprika, salt, and black pepper until combined.
- Add the cooled octopus pieces to the marinade, ensuring they are evenly coated. Cover and marinate in the refrigerator for at least 30 minutes.
Grilling
- Preheat your grill to medium-high heat. Remove the octopus from the marinade and shake off excess liquid.
- Place the octopus on the grill, cooking for about 3-4 minutes on each side until charred and grilled without overcooking.
- Once grilled, remove the octopus from heat and let it rest for a few minutes. Garnish with chopped parsley and serve with lemon wedges.
Notes
Choose fresh octopus for the best flavor. Frozen is an alternative if fresh is unavailable. Leftovers can be added to salads.