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Grilled Octopus

Rated as 5 out of 5 Stars
8k

"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!"
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Ingredients

1 h 45 m servings 384
Original recipe yields 6 servings

Directions

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  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.

Nutrition Facts


Per Serving: 384 calories; 8.9 10.6 61.9 199 2899 Full nutrition

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Reviews

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Followed your recipe to the tee and it was better than our favourite Greek restaurant!