Homemade Grilled Octopus Olive (Print View)
Mediterranean-style grilled octopus seasoned with olive oil, garlic, lemon, and oregano for a savory meal.
# What You'll Need:
→ Seafood
01 -
1 whole octopus, cleaned
→ Marinade
02 -
60 ml extra virgin olive oil
03 -
2 garlic cloves, minced
04 -
1 teaspoon dried oregano
05 -
Juice of 1 lemon
06 -
Salt, to taste
07 -
Black pepper, to taste
# Directions:
01 -
Rinse the octopus thoroughly under cold running water. Remove the beak, eyes, and innards if not previously cleaned. Tenderize by either boiling the octopus in simmering water for 30–40 minutes or vigorously massaging it with salt for 5–10 minutes, then rinse again.
02 -
In a small bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper until well combined.
03 -
Place the cleaned and tenderized octopus in a shallow dish. Pour the marinade over, ensuring even coverage. Cover and refrigerate for a minimum of 1 hour, or allow to marinate overnight for enhanced flavour.
04 -
Preheat the grill to medium-high heat, approximately 200°C.
05 -
Remove the octopus from the marinade and shake off excess. Grill directly on the grates for 15–20 minutes per side, turning with tongs halfway. The octopus is cooked when the exterior is charred and the flesh is fork-tender. Adjust cooking time depending on the size of the octopus.
06 -
Transfer the grilled octopus to a platter and allow it to rest for a few minutes before slicing and serving.
# Notes:
01 -
For optimal tenderness, allow the octopus to marinate overnight. Slice thick tentacles before grilling for thorough cooking.