Grilled Octopus

Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying.

Grilled octopus, made at home, can it get any better?

Ordering octopus at a restaurant could be pricey.

I don’t mind paying for a nicely cooked octopus, but at times, let’s say often times is could be undercooked and chewy.

That’s why, I learned how to make it at home.

 I’m excited to share this Grilled Octopus Recipe with you today.

And it is so easy. I can’t believe it.

This grilled octopus recipe is perfect for an appetizer with a glass of chilled white wine.

Great for summer.

My whole family loves this recipe and it is so simple, but flavorful and delicious

Grilled Octopus
  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns
  • 1 wine cork
  • 3 1/2 pounds octopus, head and beak removed
  • 2 tablespoons extra virgin olive oil Great Value Extra Virgin Olive Oil
  • 1/2 lemon
  • 1/2 tablespoon minced fresh parsley
  • 1 pinch salt and freshly ground black pepper to taste
  • Prep 15 m
  • Cook 1 h
  • Ready In 1 h 45 m
  1. Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
  2. Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
  3. Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. Grill octopus until charred on all sides, 3 to 4 minutes per side.
  6. Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Enjoy everybody….

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