Mediterranean 75 min

Grilled Octopus

Name: Grilled Octopus
Total time: 75 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2.5 lbs whole octopus, cleaned; 1 lemon, halved; 2 bay leaves; 1 teaspoon black peppercorns; 1/4 cup red wine vinegar; 3 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and black pepper; Lemon wedges and fresh parsley for serving

seafoodgluten-freepaleohigh-protein

Ingredientsfor 2

280

Cal

38g

Protein

Carbs

12g

Fat

12.5 lbs whole octopus, cleaned
21 lemon, halved
32 bay leaves
41 teaspoon black peppercorns
51/4 cup red wine vinegar
63 tablespoons extra-virgin olive oil
72 cloves garlic, minced
81 teaspoon dried oregano
9Salt and black pepper
10Lemon wedges and fresh parsley for serving

Order ingredients on Instacart

Instructions

1
Place octopus in a large pot with just enough water to cover. Add lemon halves, bay leaves, and peppercorns. Bring to a boil, then reduce to a bare simmer. Cook covered for 45–60 minutes until a knife slides through the thickest part of a tentacle with no resistance. Let cool in the cooking liquid.
2
Drain cooled octopus and cut into individual tentacles. Pat completely dry with paper towels — moisture is the enemy of a good sear. Drizzle with 1 tablespoon olive oil and season with salt and pepper.
3
Heat a grill or cast-iron grill pan over very high heat until smoking. Grill octopus tentacles for 3–4 minutes per side until charred grill marks form and the edges are slightly caramelized and crispy.
4
Whisk together remaining 2 tablespoons olive oil, garlic, red wine vinegar, and dried oregano. Arrange octopus on a serving platter and drizzle the herb vinaigrette over the top. Garnish with fresh parsley and lemon wedges. Serve immediately while hot.