Description
This Mediterranean Grilled Octopus recipe features tender octopus simmered with aromatic herbs and spices, then grilled to perfection for a crispy charred finish. Enhanced with smoked paprika, fresh parsley, and olive oil, this dish offers a flavorful and satisfying main course that’s perfect for seafood lovers seeking a gluten-free and dairy-free option.
Ingredients
Scale
Main Ingredients
- 2 pounds octopus (cleaned)
- 1 lemon (halved)
- 4 cloves garlic (smashed)
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- ¼ cup olive oil (plus more for grilling)
- 1 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the Broth: Bring a large pot of water to a boil and add the lemon halves, smashed garlic cloves, bay leaves, black peppercorns, and 1 tablespoon of salt to infuse the water with flavor.
- Cook the Octopus: Submerge the cleaned octopus into the boiling water, reduce the heat to a simmer, and cook for 45 to 60 minutes until the octopus becomes tender when pierced with a fork.
- Cool and Portion: Remove the octopus from the water and let it cool slightly before cutting the tentacles apart for easier grilling and serving.
- Preheat Grill and Oil Grates: Heat your grill to high and lightly brush the grill grates with olive oil to prevent sticking and promote char.
- Grill the Octopus: Drizzle the octopus tentacles with olive oil, then grill them for 3 to 4 minutes on each side until they develop a crispy, charred exterior.
- Season and Garnish: Remove the octopus from the grill, sprinkle it with smoked paprika, chopped fresh parsley, salt, and pepper to taste for added flavor and presentation.
- Serve: Serve the grilled octopus warm or at room temperature as a delicious main course.
Notes
- To further tenderize fresh octopus, freeze it before cooking.
- For extra flavor, marinate the cooked octopus in olive oil, garlic, and lemon juice for about an hour prior to grilling.
