Description
Tender Greek grilled octopus marinated with olive oil, lemon, garlic, oregano, thyme, and smoked paprika, then grilled until lightly charred and finished with fresh parsley and lemon.
Ingredients
2 lbs (900 g) cooked octopus, tentacles separated
3 tbsp extra virgin olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
1 tsp sea salt
1/2 tsp black pepper
1 tbsp extra virgin olive oil (for serving)
1 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp chopped fresh parsley
Lemon wedges
Kalamata olives
Sliced cucumber and tomatoes (optional)
Instructions
1. Pat the cooked octopus completely dry with paper towels.
2. Whisk together the olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper in a large bowl.
3. Add the octopus and gently toss until evenly coated. Marinate for 20 to 30 minutes.
4. Preheat an outdoor grill or grill pan over high heat and lightly oil the grates.
5. Grill the octopus for 3 to 4 minutes per side until lightly charred with crispy edges.
6. Transfer to a serving platter and drizzle with extra virgin olive oil and fresh lemon juice.
7. Sprinkle with lemon zest and chopped parsley.
8. Serve immediately with lemon wedges, Kalamata olives, and optional Greek salad or roasted potatoes.
Notes
Pat the octopus dry before marinating to achieve better grill marks.
Do not overcook, as the octopus can become chewy.
Use pre-cooked octopus to make this recipe quick and easy.
Serve with Greek salad, roasted potatoes, or warm pita for a complete Mediterranean meal.
Leftovers can be refrigerated for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 8 mins
- Category: Main Course
- Method: Grilling
- Cuisine: Greek