Easy Grilled Octopus Recipe with Lemon (Greek Style)

Greek-style grilled octopus with lemon on a plate.

5 from 3 votes

Easy Grilled Octopus Recipe with Lemon (Greek Style)

Master the art of preparing grilled octopus with this straightforward Greek-style recipe. Explore key techniques for achieving tender and flavorful octopus, complemented by a zesty lemon dressing.

Prep Time1

Cook Time10

Total Time1 10

Course: Main Course

Cuisine: Greek

Keyword: grilled octopus recipe

Servings: servings

Author: Elena Davis

Ingredients

For the Octopus:

2-3 pounds fresh octopus cleaned (you can use just the tentacles or use a whole octopus)
1 onion quartered
1 lemon halved
2 bay leaves
Salt to taste

For Grilling:

Olive oil
Optional: thick lemon slices for grilling and serving

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: Chopped fresh parsley for serving
Optional toppings not traditional: feta cheese and kalamata olives

Instructions

Prepare the Octopus: (if frozen- thaw in the fridge overnight). 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. The cooking time might vary depending on the size of the octopus.
Clean Octopus: 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.
Prepare the Grill: Preheat your grill to a high heat. You want nice, hot grates to ensure the octopus gets a good sear.
Grill the Octopus: 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.
Make the Lemon Dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, and salt and pepper to taste.
Serve: 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

Tips

Boil Before Grilling: Always simmer the octopus in a pot 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.
Pre-Grill Seasoning: Marinate or Oil: Lightly coat the octopus with olive oil and season it with salt before grilling. This helps get a good char and enhances the flavor.
Use a Hot Grill: 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.
Avoid Overcooking on the Grill: Grill each side for just a few minutes. Octopus needs only a short time on high heat to crisp up without becoming tough.
Lemon Juice Is Key: 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.
Let it Rest: 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