Grilled octopus is one of those dishes that feels both rustic and elegant at the same time. It’s a staple across Mediterranean cuisines, especially in Greece, Spain, and Portugal, where fishermen have long known that octopus tastes best when charred over an open flame. The secret to perfect grilled octopus lies in preparing it properly—tenderizing it first, then finishing it quickly on the grill to achieve smoky, crisp edges while keeping the flesh tender and juicy inside.
Making grilled octopus at home may sound intimidating, but with a few simple steps, you can recreate this restaurant-style dish in your own kitchen. Served with olive oil, lemon, garlic, and fresh herbs, this dish pairs wonderfully with roasted vegetables, fresh salads, or even a simple side of bread to soak up the juices.
Cooking Time: 1 hour 20 minutes (includes simmering and grilling)
Serving: 4
Ingredients
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1 large octopus (about 1.5–2 lbs), cleaned
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1 small onion, halved
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2 garlic cloves, smashed
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1 bay leaf
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1/2 lemon
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1/2 cup olive oil
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2 tbsp fresh lemon juice
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2 garlic cloves, finely minced
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1 tsp smoked paprika (optional, for depth of flavor)
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2 tbsp chopped fresh parsley
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Salt and black pepper to taste
Step-by-Step Instructions
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Tenderize the octopus: Place the cleaned octopus in a large pot with enough water to cover it. Add the halved onion, smashed garlic cloves, bay leaf, and lemon. Bring to a gentle simmer over medium heat. Cook for about 45–50 minutes until the octopus is tender when pierced with a knife. Remove and let it cool slightly.
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Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and black pepper.
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Cut the octopus: Separate the tentacles from the head. Slice large tentacles in half lengthwise if they are very thick.
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Marinate the octopus: Toss the octopus pieces in the marinade and let them sit for at least 20 minutes. For deeper flavor, marinate up to 2 hours in the refrigerator.
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Grill the octopus: Preheat the grill to medium-high heat. Place the tentacles on the grill and cook for 3–4 minutes per side until charred and slightly crispy. Brush with extra marinade while grilling.
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Serve: Transfer to a platter, drizzle with olive oil, sprinkle with chopped parsley, and serve with lemon wedges.
Nutrition (per serving, approx.)
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Calories: 280
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Protein: 26 g
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Fat: 17 g
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Carbohydrates: 4 g
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Fiber: 1 g
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Sugar: 0 g
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Sodium: 580 mg
Tips
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Simmering first is key—if you try to grill raw octopus, it will be tough and rubbery.
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Don’t boil the octopus too hard; a gentle simmer keeps it tender.
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Letting the octopus cool slightly before grilling helps it absorb the marinade better.
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A charcoal grill gives the best smoky flavor, but a stovetop grill pan works too.
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This dish pairs beautifully with roasted potatoes, fresh tomato salad, or a chilled glass of white wine.
