Grilled octopus is a delightful seafood dish that combines tender, smoky octopus with a burst of flavors from herbs, lemon, and olive oil. It's a perfect addition to any Mediterranean meal, offering both a tantalizing taste and a unique culinary experience.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Wash the octopus thoroughly and cut it into medium-sized pieces.
Place in a pot, cover with water, add a teaspoon of salt, and cook until tender.
Remove from the pot and let cool completely.
In a bowl, combine the olive oil, chopped onion, cilantro, garlic, parsley, red bell pepper, salt, and pepper. Mix well.
Place the cooled octopus pieces into a bowl and pour the herb marinade over them.
Mix thoroughly and refrigerate for a couple of hours to let the flavors infuse.
Remove the octopus from the marinade (reserving the sauce), wrap the pieces in aluminum foil, and grill over high heat for about 20 minutes.
During grilling, baste occasionally with the reserved marinade.
Serve the grilled octopus hot, accompanied by cooked vegetables or a side of white rice.
For extra tenderness, freeze the octopus before boiling.
Use fresh herbs to enhance the flavors further.
How can I make the octopus more tender?
Freezing the octopus before boiling can help make it more tender.
Can I use lime instead of lemon?
Yes, you can substitute lemon with lime for a slightly different tang.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
What can I serve with grilled octopus?
Pair it with a fresh Greek salad or roasted vegetables for a complete meal.
Do I have to grill it in foil?
Foil helps retain moisture, but you can grill it directly for a charred effect. Just oil the grates well.
