Name: Grilled Octopus with Lemon & Oregano
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: For the Hash:; 1 ½ pounds Yukon Gold potatoes (diced into ½-¾ inch cubes); 1 ½ pounds steak (New York, rib-eye, or top sirloin); 2 tsp salt (divided); 1 ½ tsp black pepper (divided); ¼ cup oil (divided); 1 medium onion (cut into chunks); ½ cup red bell pepper (diced); ½ cup green bell pepper (diced); 2 cloves garlic (minced); 1 tsp paprika; ½ tsp red pepper flakes; For the Eggs:; 4 large eggs

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This Grilled Octopus with Lemon & Oregano is a vibrant, flavorful dish that’s perfect for seafood lovers looking for something a little different. The tender octopus is simmered to perfection, then grilled to achieve a beautiful char and crispy texture. The lemon and oregano dressing adds a fresh, zesty finish, making this a light yet satisfying meal. It’s ideal for a summer BBQ, special dinner, or when you want to impress your guests with something truly unique.

Why You’ll Love This Recipe

Grilled octopus is a delicacy that can be both tender and slightly crispy, making it an unforgettable seafood experience. By simmering the octopus before grilling, you ensure it’s perfectly tender, and the final grilling gives it a delightful charred exterior. The lemon and oregano mixture is fresh, bright, and aromatic, complementing the savory richness of the octopus. This recipe also makes for a visually stunning dish, perfect for sharing. Grilled Octopus with Lemon & Oregano

Ingredients

2 lb fresh octopus tentacles
3 tbsp extra virgin olive oil (divided)
2 lemons
2 tsp black pepper
1 tbsp fresh chopped or dried oregano
2 tsp kosher salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the Octopus:
Place the octopus in a large pot and cover it with cold water. Bring the water to a boil over medium heat, then reduce the heat and simmer for 1-2 hours until the octopus is tender. To check if it’s done, pierce the thickest part of the tentacle with a paring knife—it should go in easily.
Cool and Dry:
Once the octopus is tender, allow it to cool in the water. After it has cooled, remove the octopus and pat dry with a paper towel. For extra char, place the tentacles on paper towels in the fridge for 2-3 hours to dry further.
Prepare the Grill:
Preheat your grill to high heat, about 450°F or higher. Brush the octopus tentacles with 1 ½ tbsp of olive oil and sprinkle with 1 tsp of kosher salt.
Make the Lemon-Oregano Mixture:
In a small bowl, combine the remaining olive oil, salt, oregano, black pepper, and the juice of one lemon. Cut the second lemon into wedges for serving.
Grill the Octopus:
Once the grill is hot, place the octopus directly over the coals. Grill for 2-3 minutes on one side to achieve a crispy, charred edge, then flip and grill the other side for another 2-3 minutes. Since the octopus is already cooked, you’re just adding a delicious grilled flavor and texture.
Serve:
Drizzle the octopus with the lemon, oregano, and olive oil mixture. Serve immediately with extra lemon wedges for squeezing over the top.

Servings and Timing

Servings: 2-4
Prep Time: 10 minutes
Cook Time: 1-2 hours (plus 2-3 hours for drying)
Total Time: 1.5-2.5 hours

Variations

Add Herbs: You can experiment with adding fresh herbs like parsley or thyme to the lemon-oregano dressing for extra flavor.
Grill Vegetables: To complement the octopus, grill vegetables like bell peppers, zucchini, or eggplant alongside the octopus for a complete dish.
Make It Spicy: Add a pinch of red pepper flakes to the lemon-oregano mixture for a subtle spicy kick.
Serve with Side Dishes: Serve the octopus with a light salad, roasted potatoes, or a side of couscous for a heartier meal.

Storage/Reheating

Grilled octopus is best served fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to preserve its texture. While it’s possible to freeze grilled octopus, it may lose some of its texture once thawed.

FAQs

Can I use frozen octopus for this recipe?

Yes, you can use frozen octopus. Just be sure to thaw it completely before cooking. The cooking time may be slightly longer depending on the size and thickness of the octopus.

How do I know when the octopus is tender?

To check if the octopus is tender, insert a knife into the thickest part of the tentacle. It should slide in easily without resistance. If it’s still tough, simmer for an additional 15-20 minutes and check again.

Can I make this octopus in the oven instead of on the grill?

Yes, you can roast the octopus in the oven. Preheat your oven to 450°F (230°C), place the octopus on a baking sheet, and roast for 20-30 minutes, flipping halfway through. Then, finish by drizzling the lemon-oregano dressing over it.

Can I marinate the octopus beforehand?

Yes, marinating the octopus for 30 minutes to 1 hour before grilling can add additional flavor. Use the lemon-oregano dressing as a marinade for extra depth of taste.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure that the olive oil and any other ingredients you use are free from gluten contamination.

Can I add a dipping sauce?

A simple dipping sauce like a garlic butter sauce or a lemon aioli would pair well with the grilled octopus for added richness.

Conclusion

This Grilled Octopus with Lemon & Oregano is a beautiful, flavorful dish that’s perfect for any seafood lover. With tender octopus, a crispy char, and a tangy, herbaceous dressing, it’s sure to be a showstopper at your next meal. Whether you’re preparing it for a special occasion or simply enjoying a delicious, healthy meal, this dish will transport you to the Mediterranean with every bite. Enjoy!