Grilled Octopus with Olive Oil & Herbs 🐙🌿🍋
Ingredients
2 lbs (900 g) fresh or frozen octopus, cleaned
3 tbsp olive oil (plus extra for drizzling)
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp dried oregano
Salt and freshly ground black pepper to taste
2 tbsp fresh parsley, finely chopped
Lime wedges for garnish
Instructions
Tenderize the octopus
If using fresh octopus, freeze it overnight to help tenderize.
Bring a large pot of salted water to a gentle boil. Simmer the octopus for 45–60 minutes until fork-tender. Drain and let cool slightly.
Preheat the grill
Heat a grill or grill pan to medium-high. Pat octopus dry to help achieve a good char.
Season and grill
In a small bowl, mix olive oil, minced garlic, smoked paprika, oregano, salt, and black pepper.
Toss the octopus tentacles in the mixture.
Grill for 3–4 minutes per side until lightly charred and caramelized.
Serve
Arrange the grilled octopus tentacles on a black ceramic plate.
Drizzle with extra virgin olive oil and sprinkle with fresh parsley.
Garnish with lime wedges for a bright citrus touch.
Enjoy
Serve warm as an elegant appetizer or main dish, highlighting the smoky, tender texture and aromatic herbs.