Grilled Octopus (Print Version)
# Ingredients:
01 -
1 fresh or frozen octopus (approximately 1.5-2 kg)
→ Marinade
02 -
60 ml extra virgin olive oil
03 -
3 cloves garlic, minced
04 -
Juice of 1 lemon
05 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Thoroughly rinse the octopus under cold running water. Remove any remaining ink or sand from the body cavity and ensure all debris is cleared.
02 -
Place the octopus in a large pot of salted water. Bring to a boil, then reduce heat and simmer for approximately 30 minutes until fork-tender.
03 -
In a bowl, combine olive oil, minced garlic, lemon juice, salt, and pepper. Whisk until well incorporated.
04 -
Transfer the boiled octopus to the marinade, ensuring it's fully coated. Cover and refrigerate for at least 2 hours or overnight for best results.
05 -
Heat your grill to high temperature (approximately 230-260°C).
06 -
Remove octopus from marinade and place on the hot grill. Cook for 3-4 minutes per side until charred and crispy on the exterior while maintaining tenderness inside.
07 -
Transfer to a serving plate, garnish with lemon wedges and additional olive oil if desired.
# Notes:
01 -
For extra tenderness, some Mediterranean traditions include freezing fresh octopus for 24 hours before cooking.
02 -
The octopus is properly cooked when the thickest part of the tentacle can be easily pierced with a fork.