Grilled Octopus Recipe – Greek Special
The Grilled Octopus recipe is a classic Greek seafood delight that starts with simmering fresh octopus until tender, then transitions into a smoky, char-grilled finish. After boiling, the octopus is infused with garlic, lemon juice, and extra-virgin olive oil, before being grilled over high heat to achieve crisp edges and rich flavor. Herb-forward touches of oregano and parsley round out each bite. Ideal as a main course or a show-stopping appetizer, this dish offers Mediterranean flair, bold texture, and savory simplicity.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
Grilled Octopus Ingredients :
- 2 pounds fresh octopus (baby, medium, or large)
- Olive oil
- 2 garlic cloves, roughly chopped
- Juice from 1 lemon
- Salt and pepper, to taste
- 1/2 tsp dried oregano
- 2 tsp chopped fresh parsley
How To Make Grilled Octopus :
Place the octopus in a pot and add enough water to cover it. Bring to a boil and simmer for 40 minutes.
Remove the octopus from the hot water, rinse it, and transfer it to a bowl. Drizzle with olive oil and add chopped garlic. Allow it to cool and rest at room temperature for 30 minutes to 1 hour.
Preheat a gas grill to medium-high heat.
Slice the octopus tentacles and grill them for 3-4 minutes per side, until they are charred.
Transfer the grilled octopus to a bowl.
Drizzle with olive oil and lemon juice. Season with salt and pepper. Optionally, sprinkle with oregano and parsley. You can also add chopped garlic if desired.
Serve immediately.
Recipe Notes:
Choose fresh or properly thawed octopus; clean well eliminating beak and innards for best texture.
Simmer in boiling water for about 40 minutes until just tender; overcooking leads to rubbery texture.
Let the boiled octopus rest with garlic and olive oil to absorb flavors before grilling.
Preheat grill to medium-high so you get good char on the tentacles without burning.
Grill each side 3-4 minutes until edges are crisp and slightly charred.
Finish with a squeeze of lemon juice, drizzle of olive oil, and sprinkle of oregano and parsley for freshness.
Serve immediately to capture the contrast of crisp exterior and tender interior.
Leftovers can be used cold in salads or gently reheated; avoid over-grilling again to preserve texture.
