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Delicious grilled octopus served on a plate with garnishes.

Grilled Octopus

This Grilled Octopus Seafood Dish is simple, showy, and perfect for a summer dinner or special weekend cookout, showcasing tender octopus with smoky char and bright lemon.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Seafood
Cuisine: Mediterranean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large large octopus (2–3 lbs) fresh or thawed frozen
  • 2 tbsp extra-virgin olive oil for flavor
  • 1 tsp salt adjust to taste
  • 1 tsp freshly cracked black pepper
  • 2 cloves garlic, minced or 1 tsp garlic paste
  • 1 lemon, cut into wedges for serving
  • 1 tbsp freshly chopped parsley for garnish

Method
 

Preparation
  1. Clean the octopus: rinse under cold water and remove the beak.
  2. Simmer gently: place the octopus in a pot of barely simmering water and cook for 30–40 minutes until fork-tender.
  3. Cool and dry: lift the octopus from the pot and let it cool on a rack. Pat completely dry.
  4. Season: rub the octopus with olive oil, then season with salt, pepper, and minced garlic.
  5. Preheat the grill to medium-high.
Grilling
  1. Grill each side for 3–4 minutes until charred.
  2. Remove from the grill, slice or tear into pieces, squeeze lemon over, and sprinkle with parsley.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Freeze for up to 2 months. Reheat quickly to revive texture.