Smoky, tender, and kissed with char — this Garlic Herb Grilled Octopus brings restaurant-level seafood straight to your backyard. The secret is a two-step method: a gentle simmer first for melt-in-your-mouth tenderness, then a blazing-hot grill for those crispy caramelized edges. Finished with garlic-herb olive oil and lemon, it’s bold Mediterranean flavor in every bite.
Ingredients
- 2 lbs octopus tentacles, cleaned
- 1/2 cup extra-virgin olive oil, divided
- 5 garlic cloves, minced
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh oregano leaves, chopped
- 1 lemon, half juiced and half cut into wedges
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 bay leaf
- 1/2 cup dry white wine
- Flaky sea salt, for finishing
Instructions
- Simmer until tender: Place the octopus in a large pot with the bay leaf, wine, and enough water to cover. Bring to a gentle simmer and cook 40–50 minutes until a knife slides easily into the thickest part.
- Cool and dry: Remove the octopus from the liquid and let cool slightly. Pat very dry with paper towels — dryness is key for a good char.
- Marinate: Toss the tentacles with 1/4 cup olive oil, half the garlic, salt, pepper, and red pepper flakes. Rest 20–30 minutes at room temperature.
- Heat the grill: Preheat the grill to high heat (450–500°F). Clean and oil the grates well.
- Grill hard and fast: Grill the tentacles 2–3 minutes per side, pressing gently, until deeply charred and crisp at the edges.
- Make the garlic-herb oil: While grilling, whisk the remaining 1/4 cup olive oil with the rest of the garlic, parsley, oregano, lemon juice, and lemon zest.
- Dress and serve: Transfer the octopus to a platter, spoon over the garlic-herb oil, and finish with flaky sea salt and lemon wedges.
Pro tip: Never skip the simmer step — grilling raw octopus makes it tough and rubbery. Low and slow first, then char hot and fast.
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Estimated nutrition per serving: 380 calories (est.)
