Grilled Octopus – A Mediterranean favourite seafood surprise

Seafood is such an underrated food source sometimes. It’s hard to find the freshest seafood if you don’t live near the coast and there aren’t many different specialist seafood restaurants either. However, if you can find those ingredients, they’re so easy to prepare at home. With the massive variety of seafood out there, it’s actually hard to choose what you want. We have a great idea and it’s called Grilled Octopus, a dish you can find all around the world, but especially along the Mediterranean Sea. This recipe is very common along the coast of Portugal.

Boiling the octopus makes sure that it cooks evenly without getting all rubbery. Grilling adds some flavour and texture along with the garlic, oregano, parsley and olive oil. If you want to add something more to the recipe, it goes very well with some roasted vegetables or grilled veggie skewers you can put on the grill with the octopus. You can easily enjoy these seafood delights with a glass of white wine and a beautiful sunset.

Seafood along the coast is always fresh and delicious. This Grilled Octopus with garlic and olive oil is a Mediterranean favourite and is simple to make.

Grilled Octopus Recipe

5 from 1 vote

Recipe by Carla Zinkfontein Course: MainCuisine: PortugueseDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

40

minutes

Resting Time

30-60

minutes

Total time

45

minutes

Ingredients

• 1 kg 1 fresh octopus — (baby, medium or large)

• olive oil

• 2 cloves 2 garlic, roughly chopped

• Juice from 1 lemon

• salt and pepper to taste

• ½ tsp ½ dried oregano

• 2 tsp 2 chopped fresh parsley

Method

• Place octopus in a pot and cover with enough water. Bring to a boil and boil for 40 minutes.
• Remove octopus from hot water, rinse and place in a bowl. Drizzle with olive oil and add chopped garlic. Let it cool and rest at room temperature for 30 minutes to 1 hour.
• Preheat a gas grill to medium-high heat.
• Slice octopus tentacles. Grill for 3-4 minutes per side until charred.
• Remove from heat and place in a bowl.
• Drizzle with olive oil and add lemon juice. Season with salt and pepper. Sprinkle some oregano (optional) and parsley on top. You can also add some chopped garlic, too (optional).

Notes

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