Grilled Octopus with Lemon and Herb Marinade.

Ingredients

• 2 lb Octopus (European octopus, frozen, thawed completely)
• 1/2 cup Extra Virgin Olive Oil (Generous amount for boiling and dressing)
• 1/4 cup Flat‑Leaf Parsley (Chopped finely)
• 2 pieces Bay Leaf (Dried)
• 1 tsp Black Peppercorns (Whole, for boiling)
• 1 piece Wine Cork (Cleaned, optional tenderizer)
• 4 cloves Garlic (Peeled and smashed)
• 1 piece Lemon (Juiced, zest optional)
• to taste Salt (Finishing salt)
• to taste Freshly Cracked Black Pepper (For dressing and finishing)

Instructions

1. Thaw the Octopus

   Place the frozen octopus in the refrigerator overnight or under cold running water until fully thawed.

   Time: PT12H

2. Prepare Boiling Liquid

   Fill a large pot with water, add 2 bay leaves, 1 tsp whole peppercorns, and the clean wine cork. Bring to a rolling boil.

   Time: PT10M

   Temperature: Boiling

3. Boil the Octopus

   Add the thawed octopus to the boiling water, let the water return to a boil, then reduce to a gentle simmer and cook for about 40 minutes, or until a fork slides in easily.

   Time: PT45M

   Temperature: Simmer

4. Prep Garlic and Parsley

   While the octopus cooks, smash the garlic cloves with the flat side of a knife and finely chop the parsley.

   Time: PT5M

5. Cool and Cut Octopus

   Remove the octopus from the pot, let it cool for a few minutes, then separate the tentacles and cut the body into bite‑size pieces.

   Time: PT5M

6. Make the Dressing

   In a large mixing bowl combine 1/2 cup extra virgin olive oil, the smashed garlic, chopped parsley, juice of one lemon, and a generous amount of freshly cracked black pepper. Whisk until the mixture thickens and emulsifies.

   Time: PT5M

7. Grill the Octopus

   Preheat the grill to high heat (about 400°F). Lightly oil the grates, then place the octopus pieces on the grill. Char each side for 2–3 minutes until nicely blackened.

   Time: PT10M

   Temperature: 400°F

8. Toss and Plate

   Transfer the grilled octopus back to the bowl, toss to coat evenly with the dressing, then arrange on a serving plate. Finish with a light drizzle of extra olive oil, a pinch of salt, and more cracked pepper.

   Time: PT5M

Nutrition Facts

Calories

555

Protein

34 g

Carbohydrates

2 g

Fat

27 g

Fiber

0 g

Ingredient Substitutions

• Instead of Extra Virgin Olive Oil: Light olive oil, Vegetable oil (for boiling only)
• Instead of Flat‑Leaf Parsley: Cilantro, Italian parsley
• Instead of Bay Leaf: Thyme, Oregano
• Instead of Black Peppercorns: Cracked black pepper
• Instead of Wine Cork: None (optional)
• Instead of Garlic: Garlic paste
• Instead of Lemon: Lime juice
• Instead of Salt: Sea salt
• Instead of Freshly Cracked Black Pepper: White pepper

Equipment Needed

• Large Pot
• Grill or Barbecue
• Large Mixing Bowl
• Knife
• Cutting Board
• Tongs
• Whisk
• Plate for Serving
• Small Bowl (for lemon juice) (optional)

Critical Steps — Do Not Skip

• Boiling the octopus until fork‑tender (step 3).
• Using a wine cork in the boiling water to tenderize (step 2).
• Grilling only to achieve char, not to re‑cook (step 7).
• Emulsifying the dressing properly (step 6).

Chef Tips from the Video

• The wine cork trick is a traditional Italian method to break down tough fibers.
• Use a generous amount of high‑quality extra virgin olive oil for flavor and moisture.
• Finish with a sprinkle of flaky sea salt for texture contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended after grilling; texture changes.

Room temperature: Serve within 2 hours at room temperature.

Make-Ahead Tips

• Boil the octopus a day ahead and keep it refrigerated; grill just before serving.
• The dressing can be prepared up to 24 hours in advance and stored in the fridge.

Frequently Asked Questions