Ingredients
- 1 large octopus (3-4 lbs), fresh or thawed
- 1 lemon, halved
- 4 garlic cloves, smashed
- 1 bay leaf
- 1/2 cup extra-virgin olive oil (divided)
- 1/4 cup red wine vinegar
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and freshly ground black pepper
- 1 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted
- Fresh parsley or dill, chopped (for garnish)
Instructions
Step 1: Tenderizing the Octopus
- Clean the octopus: Rinse with cold water. Remove the beak (Center of the tentacles) ink sac if present.
- Boil for tenderness: In a large pot, add the octopus, lemon halves, garlic, and bay leaf, cover with water, and simmer for 40 to 60 minutes until fork-tender.Pierce the thickest part with a knife.Perfect if you slide it easily.
- Cool and dry:Drain the octopus and let it cool to room temperature, then pat dry with paper towels so it will be crispy when grilled.
Pro Tip:Add a wine cork to the water while it is boiling.This is a Mediterranean trick that makes octopus more tender.
Step 2: Marinating for Flavor
- Prep the marinade: 1/4 cup olive oil, red wine vinegar, smoked paprika, oregano, 1 tsp salt, and 1/2 tsp pepper mix in a bowl.
- Coat the octopus: Brush the octopus tentacles generously with the marinade and let them rest at room temperature for 20 to 30 minutes.
Step 3: Grilling to Perfection
- Preheat the grill: Set to medium-high heat (400°F). Clean the grates and brush with oil to prevent sticking.
- Grill the octopus: Grill the octopus directly. After three to four minutes, grill each side and rotate with tongs to get charred and textured.
FAQ's
Q1: Can I use frozen octopus?
Yes, thaw overnight in the fridge. Frozen octopus is often pre-tenderized, which saves time.
Q2: How do I know when the octopus is done boiling?
The tentacles will curl up and the thickest part can be easily sliced with a knife.
Q3: What if I don’t have a grill?
You can use a grill pan on the stovetop or boil on high heat for 5 to 7 minutes.
Q4: How long can I store leftovers?
Refrigerate in an airtight container for up to two days. Gently reheat in the pan to maintain the texture.
Q5: Can I substitute smoked paprika?
Yes, you can use sweet paprika, but add a pinch of cayenne for a smoky kick.
