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Grilled Octopus
Mediterranean charred octopus with olive oil, lemon and oregano — tender inside with crispy charred tentacles.
Ingredients
Instructions
Simmer octopus in unsalted water with a wine cork 45 minutes until tender.
Cool in cooking liquid, then cut into serving pieces.
Mix olive oil, lemon juice, garlic and oregano into marinade.
Coat octopus in marinade and rest 30 minutes.
Grill over very high heat 3-4 minutes each side until charred.
Transfer to a platter.
Drizzle with extra olive oil and lemon juice.
Scatter with parsley and serve with crusty bread.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
