Grilled Octopus with Lemon and Oregano

Tender grilled octopus marinated in a bright and flavorful lemon-oregano sauce. A classic Mediterranean seafood snack perfect for sharing.

Prep Time

15 minutes

Total Time

45 minutes

Calories

470

Level

Easy

Yields

4 servings

Cost

£3.29

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Ingredients

Servings

1lbOctopus(Small to medium size, cleaned)

£12.00

0.3cupExtra Virgin Olive Oil(Good quality)

£0.60

0.3cupLemon Juice(Freshly squeezed)

£0.25

2clovesGarlic(Minced)

£0.10

2teaspoonsDried Oregano(Fresh or dried)

£0.15

0.5teaspoonSalt(To taste)

£0.01

0.3teaspoonBlack Pepper(Freshly ground, to taste)

£0.02

Enough to cover the octopus Water(For boiling)

1 Bay Leaf(Optional, for boiling)

£0.05

Total Cost

£13.18

£3.29 per serving

The Method

1
Bring a large pot of salted water to a boil. Add the bay leaf (if using).
2
Dip the octopus in and out of the boiling water 3 times, holding it by the head. This helps to curl the tentacles.
3
Lower the octopus into the boiling water and reduce the heat to a simmer. Cook for 20-30 minutes, or until the octopus is tender. A fork should easily pierce the thickest part of the tentacles. Cooking time will vary depending on the size of the octopus.
4
Remove the octopus from the pot and let it cool slightly.
5
While the octopus is cooling, prepare the marinade. In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
6
Once the octopus is cool enough to handle, cut it into bite-sized pieces, separating the tentacles and the head.
7
Place the octopus pieces in the marinade and toss to coat. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
8
Preheat your grill to medium-high heat.
9
Remove the octopus from the marinade (reserve the marinade) and grill for 2-3 minutes per side, or until lightly charred and heated through.
10
Serve the grilled octopus immediately, drizzled with the reserved marinade. Garnish with fresh oregano or lemon wedges, if desired.

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My Notes

Nutrition Information

Nutrition per serving (142g)

470 kcal / 1966 kJ

Carbs

2% of RDA

Fat

28g

40% of RDA

Protein

55g

110% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

2 g

2% of RDA

Sodium

600 mg

26% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

Tenderizing octopus can be tricky. Some people recommend beating the octopus with a tenderizer or placing it in the freezer for a short time before cooking. The boiling method described above is generally effective.

Don't overcook the octopus on the grill, or it will become tough and rubbery. Grilling for a short time ensures it stays tender.

The marinade can be adjusted to your taste. Add a pinch of red pepper flakes for a little heat.

Serve with a crusty bread to soak up the delicious marinade.

Cooking Equipment

Large pot

Grill

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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