Grilled Octopus with Lemon (Greek Style)
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Master the art of preparing grilled octopus with lemon with this easy, Greek-inspired recipe. I’ll show you key techniques for achieving flavorful and tender octopus and a zesty lemon dressing every time!
If you love Greek-inspired food, don’t miss these recipes for octopus salad and Greek chicken soup.
Quick Look: Grilled Octopus with Lemon
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Servings: 4 people
- Dietary Info: Gluten Free & Dairy Free
- Method: Grilled
- Technique: Simmer the octopus with seasonings until fork tender, grill until charred and crispy, then drizzle with the homemade dressing.
- Flavor & Texture: This grilled octopus has crispy skin and perfectly tender inside that has an incredible flavor from the zesty dressing.
Why You’ll Love This Recipe
This grilled octopus recipe is perfect for a summer evening, paired with a crisp white wine. I love simple yet flavorful dishes like this!
Cooking octopus might sound daunting, but it’s simple with some prep and patience. The key is to cook it so it becomes tender and not rubbery, and the Greek-style lemon dressing adds the perfect zesty finish.
This dish can be served as an appetizer, side dish, main course, or as part of a larger feast. It pairs beautifully with a variety of sides, from simple salads to more elaborate Mediterranean dishes, making it adaptable to many occasions.
The combination of lemon, olive oil, garlic, and oregano is quintessentially Greek, promising an authentic taste experience that transports you to the Mediterranean with each bite. You’ll also love my Greek yogurt chicken marinade and lemon loaf cake for more summery bites!
Made With Amore,
“Made this last night. The dressing makes the whole dish. It was delicious!”
– Nikki
Table of Contents
Simple Ingredients
The simplicity of the ingredients allows the flavors to shine through, making it a perfect dish to showcase your cooking skills with minimal effort. Enjoy your meal, or as the Greeks would say, “Kali orexi!”
- Octopus: The main ingredient, providing a meaty texture and rich seafood flavor. I like to buy fresh octopus tentacles, as they are easy to handle, but you can also buy a whole octopus. Use either fresh or frozen and thawed octopus.
- Lemon: Used both in the boiling process and in the dressing, this adds a bright, acidic note.
- Bay Leaves: I love how bay leaves bring a slightly floral and herbal aroma to the octopus during the cooking process.
- Garlic: I add this to the dressing, as it provides a sharp, pungent flavor that complements the seafood.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Spanish-Style Grilled Octopus: Add smoked paprika and sherry vinegar to the dressing, and serve the grilled octopus over a bed of boiled or crispy roasted potatoes. Finish with a sprinkle of coarse sea salt, a squeeze of lemon, or a drizzle of lemon garlic aioli.
- Balsamic Glaze: Drizzle the octopus with balsamic reduction and garnish with fresh chopped basil or parsley after grilling. Serve alongside crostini and caprese pasta salad for an Italian-inspired meal.
How to Make Grilled Octopus with Lemons
Here’s a step-by-step photo guide to making a delicious grilled octopus just like you’d find in a seaside Greek taverna. This is the best way to make grilled octopus, and if this is your first time–I’ve got you covered!
- Place octopus in a large pot with the lemon halves, onion, bay leaves, and a pinch of salt. Cover with water and bring it to a boil.
- Reduce heat and simmer for 45-60 minutes, or until the octopus is fork tender. The cooking time might vary depending on the size of the octopus.
- Preheat the grill to a high heat to ensure a good sear. Toss the cooled octopus with a little olive oil and season with salt, then place it on the grill.
- Cook on each side for about 2-3 minutes until charred and crispy. Transfer the grilled octopus to a serving platter.
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and salt and pepper to taste. Drizzle the lemon dressing over the grilled octopus while it’s still warm.
- Serve immediately, garnished with extra lemon wedges and a sprinkle of fresh chopped parsley or oregano. Enjoy with sides like Mediterranean cucumber salad, Greek orzo salad, or roasted cauliflower soup.
Grilled Octopus with Lemon FAQs
It is not recommended to grill octopus without boiling it first, as it will likely become very tough and rubbery. Boiling before grilling helps to tenderize the octopus, ensuring it becomes nicely charred and crispy on the outside while remaining tender on the inside when grilled.
The key to preventing toughness is proper tenderization and cooking time. Ensure you simmer the octopus gently before grilling and avoid overcooking it on the grill. Quick high-heat grilling will give it a nice char without making it chewy.
Cooked octopus should be refrigerated and eaten within 3-4 days. It also can be frozen for up to 2 months.
Serving Suggestions
Grilled octopus pairs well with a variety of sides. Consider serving it with a fresh salad, like a Greek salad, roasted vegetables, or a simple side of boiled or roasted smashed potatoes tossed with olive oil, herbs, and lemon zest. For a starchier option, a pilaf, creamy Parmesan rice, or some ciabatta bread can complement the dish nicely. Let’s not forget to pair it with dessert like our classic tiramisu recipe!
My Pro Tips
Expert Tips
- Always simmer the octopus before grilling with some aromatics (like onion, lemon, and bay leaves) until it’s tender. This can take about 45-60 minutes, depending on the size of the octopus. Tenderizing it before grilling is crucial to avoid a rubbery texture.
- Make sure the grill is very hot before you add the octopus. A high temperature is essential for a nice sear that locks in flavors and creates a pleasing texture.
- Grill each side for just a few minutes. Octopus needs only a short time on high heat to crisp up without becoming tough.
- Always finish with a squeeze of fresh lemon or a vinaigrette. The acidity will balance the octopus’s richness and elevate the overall flavor profile.
- Allow the grilled octopus to rest for a few minutes after grilling. This helps the juices redistribute, ensuring the meat is moist and flavorful.
More Seafood Recipes You’ll Love
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Grilled Octopus with Lemon (Greek Style)
Ingredients
For the Octopus
- 2-3 pounds fresh octopus, cleaned (use either the tentacles or a whole octopus)
- 1 onion, quartered
- 1 lemon, halved
- 2 bay leaves
- salt, to taste
For Grilling
- olive oil
- thick lemon slices, for grilling and serving (optional)
For the Lemon Dressing
- ¼ cup extra virgin olive oil
- juice of 1 large lemon
- 2 cloves garlic, minced
- 2 tablespoon chopped fresh oregano, or 1 teaspoon dried oregano
- salt and pepper, to taste
Optional Toppings
- chopped fresh parsley, for serving
- feta cheese and kalamata olives, not traditional
Instructions
Preparing the Octopus
- Place octopus in a large pot with the lemon halves, onion, bay leaves, and a pinch of salt. Cover it with enough water to cover it and bring it to a boil. Reduce heat and simmer gently for about 45-60 minutes, or until the octopus is tender when pierced with a fork. (Cooking time may vary depending upon the size of the octopus. If you're using frozen octopus, thaw it in the fridge overnight.)
- Remove the octopus from the pot and let it cool. Once it's cool enough to handle, you can remove the skin if you prefer, though it’s edible and adds flavor.
Grilling the Octopus
- Preheat the grill to a high heat. (You want nice, hot grates to ensure the octopus gets a good sear.)
- Toss the cooled octopus with a little olive oil and season with salt. Place the octopus on the grill, cooking each side for about 2-3 minutes until charred and crispy. Transfer the grilled octopus to a serving platter.
Finishing & Serving
- In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and salt and pepper to taste.
- Drizzle the lemon dressing over the grilled octopus while it's still warm.
- Serve immediately, garnished with extra lemon wedges and a sprinkle of fresh chopped parsley or oregano.
Notes
- Always simmer the octopus before grilling with some aromatics (like onion, lemon, and bay leaves) until it’s tender. This can take about 45-60 minutes, depending on the size of the octopus. Tenderizing it before grilling is crucial to avoid a rubbery texture.
- Make sure the grill is very hot before you add the octopus. A high temperature is essential for a nice sear that locks in flavors and creates a pleasing texture.
- Grill each side for just a few minutes. Octopus needs only a short time on high heat to crisp up without becoming tough.
- Always finish with a squeeze of fresh lemon or a vinaigrette. The acidity will balance the octopus’s richness and elevate the overall flavor profile.
- Allow the grilled octopus to rest for a few minutes after grilling. This helps the juices redistribute, ensuring the meat is moist and flavorful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last night. The dressing makes the whole dish. It was delicious!
Yes, that lemon garlic sauce is everything and it never goes to waste with yummy bread on the side.
Agree, that sauce is everything!
A classic Meditterean-style recipe we love!
We adore this recipe!