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Grilled octopus

Author
Cookinero 27 Mar 2025
8420
Grilled octopus

Grilled octopus is a Mediterranean recipe. In Cyprus and Greece, octopus is a favorite seafood delicacy of locals and visitors. Its preparation is not difficult, but the taste can surprise gourmets yearning for piquant delights. If you want to choose a fresh octopus, look into its eyes. A fresh octopus has transparent eyes. If only the tentacles are available, pay attention to the color of the skin, it should be brown and shiny.

How to cook Grilled octopus

Step 1

Grilled octopus

Prepare the octopus. Pour water into a large saucepan, squeeze the juice of half a lemon into it and leave the lemon in the water, pour in a glass of wine. Put the saucepan on the fire, put the octopus in it, cover with a lid and let the water boil. Make the fire low and cook the shellfish for 2 hours. Turn off the stove, let the octopus cool without removing it from the saucepan. Then separate the body from the head, remove the skin and cut into pieces.

Step 2

Grilled octopus

Prepare the marinade. In a deep bowl, mix olive oil, juice of the second half of the lemon and oregano. Marinate the octopus for 120 minutes.

Step 3

Grilled octopus

Start frying. Grill the octopus pieces for 3 minutes on top and bottom, add rosemary and sprinkle with lemon juice when ready.

Grilled octopus - FAQ About Ingredients, Baking Time and Storage

Yes, frozen octopus works fine. Thaw it completely in the refrigerator before cooking, then follow the recipe as usual.
You can replace wine with an equal amount of chicken or vegetable stock, or simply use water with a splash of vinegar for acidity.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the grill or in a pan to avoid toughness.
Yes! You can boil and marinate the octopus a day in advance. Grill just before serving for the best texture.
Pair it with a light salad, roasted vegetables, or crusty bread. A garlic aioli or tzatziki sauce also complements the flavors well.
For a vegetarian option, try grilling thick slices of king oyster mushrooms or hearts of palm, using the same marinade for a similar texture.
Yes, freeze cooked octopus in its marinade for up to 1 month. Thaw in the fridge overnight and reheat gently.
The octopus is ready when a knife slides easily into the thickest part of the tentacle. Overcooking can make it rubbery, so check at 1.5 hours.
A grill pan or broiler works well. For crispiness, pat the octopus dry and cook on high heat for a few minutes per side.
For best flavor, marinate at least 1 hour. If short on time, 30 minutes will work, but the taste will be milder.

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