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Grilled Octopus with Olive Oil and Lemon

Tender, smoky, and bright with fresh lemon, this grilled octopus is the kind of dish that turns an ordinary meal into something special. With simple ingredients and a straightforward cooking method, it delivers bold flavor and an impressive presentation that's approachable for home cooks.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 2 servings
Calories: 378
Ingredients Method Notes

Ingredients
  

  • 2 pounds fresh octopus baby, medium or large
  • olive oil
  • 2 cloves garlic roughly chopped
  • 1 lemon juice juice from 1 lemon
  • salt to taste
  • pepper to taste
  • 1/2 teaspoon dried oregano
  • 2 teaspoons fresh parsley chopped

Method
 

  1. Place the octopus in a pot and cover with enough water.
  2. Bring the water to a boil and cook the octopus for 40 minutes, or within the recommended 40–60 minute range depending on size.
  3. Remove the octopus from the hot water, rinse it, and place it in a bowl.
  4. Drizzle the octopus with olive oil and add the roughly chopped garlic.
  5. Allow the octopus to cool and rest at room temperature for 30 minutes to 1 hour.
  6. Preheat a gas grill to medium-high heat.
  7. Slice the octopus tentacles.
  8. Grill the octopus for 3–4 minutes per side until charred, or cook in a pan on the stovetop.
  9. Transfer the grilled octopus to a bowl.
  10. Drizzle with olive oil and lemon juice.
  11. Season with salt and pepper.
  12. Sprinkle with oregano and parsley before serving.

Notes

Store leftover cooked octopus in an airtight container in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve with crisp salads, feta cheese, olives, capers, or simple vegetable sides for a complete meal.