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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.29/serving

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

Instructions

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.

Buy ingredients on Loop

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.

Share recipe