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Grilled Octopus is a classic Mediterranean delicacy featuring tender octopus infused with garlic, lemon, and olive oil. This authentic Greek dish is perfectly charred on the grill, creating a smoky exterior while maintaining a succulent interior. Traditionally served as an appetizer or main course, it's complemented by fresh vegetables and a drizzle of quality extra virgin olive oil.
Prep
65 min
Cook
55 min
Total
120 min
Servings
4 srv
Difficulty
Medium
Calories
280 kcal
For 4 serving(s)
Per serving
Clean the octopus thoroughly under running water, removing any sand and debris from the suckers
Bring a large pot of salted water to boil and add the whole octopus with a bay leaf and lemon slice
Simmer for 45-50 minutes until the octopus is tender when pierced with a fork, then drain and cool completely
Cut the cooled octopus into tentacles and pat dry with paper towels
Prepare the marinade by whisking together extra virgin olive oil, minced garlic, fresh lemon juice, dried oregano, salt, and black pepper
Toss the octopus tentacles in the marinade and let them rest for at least 20 minutes at room temperature
Heat a cast iron grill or grill pan over high heat until smoking hot
Grill the octopus tentacles for 2-3 minutes per side until charred marks appear, basting with remaining marinade
Serve immediately garnished with fresh parsley, additional lemon wedges, and a final drizzle of premium olive oil
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