Simple Greek Grilled Octopus
A delicious Mediterranean dish, this Greek-style grilled octopus is tender, smoky, and bursting with fresh flavors. It pairs perfectly with a refreshing salad, lemon wedges, and a glass of white wine.
Ingredients
- 2 lbs fresh or frozen octopus, cleaned
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Octopus:
- If using frozen octopus, thaw it completely.
- Bring a large pot of water to a boil and simmer the octopus for 45-60 minutes until tender. Drain and let it cool.
- Marinate:
- Cut the octopus into large pieces.
- In a bowl, mix olive oil, minced garlic, red wine vinegar, lemon juice, oregano, salt, and pepper.
- Toss the octopus in the marinade and let it sit for at least 30 minutes (or overnight for deeper flavor).
- Grill:
- Preheat your grill to high heat.
- Grill the octopus for 3-4 minutes per side until charred and crispy.
- Serve:
- Garnish with chopped parsley.
- Serve with lemon wedges and enjoy with a fresh Greek salad or crusty bread.
Notes & Tips
- Tenderizing Tip: Simmering the octopus beforehand ensures it’s not chewy.
- Charcoal vs. Gas Grill: A charcoal grill adds a smoky depth, but a gas grill works well too.
- Flavor Boost: Marinate overnight for an even richer taste.
Servings & Nutritional Info (Per serving, assuming 4 servings)
- Calories: ~250 kcal
- Protein: ~30g
- Healthy Fats: ~10g
- Carbohydrates: ~2g
- Omega-3s: High in heart-healthy fats
Benefits
✅ High in Protein: Great for muscle growth and recovery.
✅ Rich in Omega-3s: Supports brain and heart health.
✅ Low in Carbs: Ideal for keto and low-carb diets.
✅ Mediterranean Diet Friendly: Packed with healthy fats and antioxidants.
Q&A
Q: Can I cook the octopus without boiling first?
A: It’s possible, but it may turn out chewy. Boiling first ensures tenderness.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid toughness.
Q: What pairs well with grilled octopus?
A: Greek salad, roasted potatoes, tzatziki, or a glass of white wine (Sauvignon Blanc or Assyrtiko).
Would you like any variations, like adding a spicy marinade or serving suggestions? 😊