Grilled octopus with lemon juice is a classic Mediterranean dish that highlights grilled octopus’s tender, smoky flavors, balanced by a zesty lemon dressing. This dish is simple yet elegant, ideal for a summer meal or a special occasion.
Preparation Time
- Prep Time: 20 minutes (plus overnight soaking if frozen)
- Cook Time: 30 minutes
- Total Time: 50 minutes
Ingredients (Serves 4)
- 1 large octopus (about 1.5-2 kg)
- 2 cloves garlic, minced
- 4 tablespoons extra virgin olive oil
- Juice of 2 lemons
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper to taste
- Lemon wedges (for serving)
1 tablespoon is circa 15 ml, and a teaspoon is circa 5 ml.
Preparation Method
Step 1: Clean and Prepare the Octopus
If using a fresh octopus, ensure it is adequately cleaned. If using frozen octopus, thaw it completely in the refrigerator overnight, which will also help tenderize it.
Step 2: Boil the Octopus
Fill a large pot with water and bring it to a boil. Submerge the octopus and reduce the heat to a simmer. Cook for about 30-40 minutes or until tender (you should be able to pierce it easily with a fork). Once cooked, drain the octopus and allow it to cool slightly before grilling.
Step 3: Marinate the Octopus
Mix the minced garlic, olive oil, lemon juice, salt, and black pepper in a small bowl. Brush the octopus generously with this marinade. Let it sit for 10-15 minutes while the grill heats up.
Step 4: Grill the Octopus
Preheat your grill to medium-high heat. Once hot, position the octopus on the grill so the tentacles get direct heat. Grill 3-5 minutes on each side or until the octopus is lightly charred and crispy on the edges. Baste with more lemon-olive oil marinade during grilling for added flavor.
Step 5: Serve and Garnish
Remove the octopus from the grill and slice it into bite-sized pieces. Arrange on a serving platter and drizzle with any remaining lemon juice and olive oil. Sprinkle with freshly chopped parsley for garnish. Serve immediately with lemon wedges on the side.
Tips and Tricks
- Tenderizing the Octopus: If you’re using a fresh octopus, you can freeze it overnight to help tenderize the flesh. Alternatively, some chefs use a mallet to gently pound the octopus before cooking to make it more tender.
- Basting While Grilling: To keep the octopus moist and full of flavor, continue basting it with the lemon-olive oil mixture while grilling.
- Serving Suggestions: Pair this grilled octopus with a simple salad or roasted vegetables to complete the meal.
Serving Suggestions
Grilled octopus with lemon juice is a great appetizer or alongside grilled vegetables, fresh bread, or a simple green salad. It also pairs well with roasted potatoes or couscous for a more substantial meal.
Wine Matching
Pair this light and refreshing dish with a crisp, dry white wine like a Greek Assyrtiko or a Bulgarian Sauvignon Blanc, both of which have the acidity to balance the lemony brightness of the dish. For a more local twist, try a Bulgarian Misket, known for its floral and citrusy notes.
Storage Suggestions
- Refrigeration: Any leftover grilled octopus can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, quickly grill or pan-sear it to retain its texture.
- Freezing: It’s best to consume octopus fresh, but you can freeze cooked octopus for up to 1 month. Thaw in the refrigerator before reheating.
Nutritional Information (per serving)
- Calories: 280 kcal
- Protein: 35g
- Fat: 14g
- Carbohydrates: 4g
- Fiber: 1g
Dietary Modifications
- Gluten-Free: This dish is naturally gluten-free.
- Dairy-Free: The recipe is also dairy-free, making it ideal for those avoiding lactose.
About Grilled Octopus
Grilled octopus is a beloved dish across the Mediterranean, from Greece to Spain to Portugal. The grill’s smoky char complements the octopus’s tender, flavorful flesh, while the simple dressing of olive oil and lemon enhances its natural flavors. In many coastal regions, octopus is caught fresh and grilled on the beach, making it a quintessential summer dish.
Cultural Context
In Mediterranean countries like Greece, Spain, and Italy, octopus has long been a popular dish due to the abundance of seafood in the region. Grilled octopus is often served at seaside tavernas, enjoyed with a glass of white wine or ouzo. In Greece, grilled octopus is traditionally hung out to dry in the sun before being grilled, concentrating its flavor and texture. The simple yet flavorful preparation has made this dish a favorite in gourmet kitchens worldwide.
