Tender Grilled Octopus Recipe | Easy Mediterranean Seafood Dinner
Tender grilled octopus with bright Mediterranean flavors of lemon, garlic, oregano, and olive oil, first simmered until tender then quickly charred for crispy edges. Make-ahead friendly and perfect for a relaxed seafood dinner.
Ingredients
Ingredients
- 2 to 3 pounds whole octopus, cleaned (beak removed, head cleaned)
- 1 small onion, halved
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 1 cup dry white wine (or water)
- Water, enough to cover by 1 inch
- Kosher salt, for seasoning after simmering
- 1/3 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (plus more for serving)
- 1 tablespoon red wine vinegar
- 3 garlic cloves, finely grated or minced
- 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- Freshly ground black pepper
- Flaky sea salt, for serving
- Fresh parsley, chopped, for serving
- Lemon wedges, for serving
- Extra olive oil, for drizzling
Instructions
Instructions
- Rinse the octopus under cold water and ensure it is fully cleaned, removing the beak and any hard bits if needed.
- Place the octopus in a large pot with the onion, smashed garlic, bay leaf, peppercorns, and white wine, then add enough water to cover by about 1 inch.
- Bring to a gentle simmer over medium heat, then lower the heat to maintain a light simmer without boiling.
- Simmer until tender, 45 to 70 minutes depending on size, checking at 45 minutes by piercing the thickest tentacle with a knife for slight resistance.
- Transfer the octopus to a tray to cool until just warm and sprinkle lightly with kosher salt.
- Whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, smoked paprika, red pepper flakes, and black pepper to make the marinade.
- Separate the tentacles and slice the head into large pieces, then toss the warm octopus with the marinade.
- Let the octopus marinate for 20 to 30 minutes at room temperature or cover and refrigerate for up to 24 hours.
- Preheat a grill to medium-high heat and clean and oil the grates well.
- Shake excess marinade off the octopus and grill 2 to 3 minutes per side until edges char and suckers crisp without drying out.
- Transfer to a platter and finish with a squeeze of lemon, a drizzle of olive oil, chopped parsley, and flaky sea salt.
Notes
Keep the simmer gentle to avoid toughness. Save the cooking liquid for soups, rice, or beans. Octopus can be cooked ahead and chilled in the marinade up to 24 hours. Without a grill, use a hot grill pan or cast-iron skillet and sear 2 to 3 minutes per side. Refrigerate leftovers up to 3 days or freeze up to 2 months; re-grill briefly to reheat. Plan 6 to 8 ounces cooked octopus per person as a main.