If you’ve ever enjoyed grilled octopus at a Greek taverna, you know how tender, smoky, and delicious it can be! The key to perfect Greek-style grilled octopus is a simple combination of slow cooking for tenderness, marinating for flavor, and grilling for a beautiful char.
This recipe is easy to follow and will help you recreate authentic Mediterranean flavors right at home.
Why You’ll Love This Recipe
✔ Restaurant-Quality at Home: Get tender, flavorful grilled octopus just like in Greece.
✔ Minimal Ingredients: Simple but bold Mediterranean flavors.
✔ Perfect for Summer Grilling: A great seafood dish for BBQs or special occasions.
✔ Healthy & Light: Packed with lean protein and heart-healthy fats.
Ingredients Needed
For the Octopus:
- 2 lbs fresh or frozen octopus, cleaned
- 1 tsp salt
- 2 bay leaves
- 1 tsp whole black peppercorns
For the Marinade:
- ⅓ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp black pepper
For Garnishing:
- 1 tbsp fresh parsley, chopped
- 1 tbsp capers (optional)
- Extra lemon wedges
Step-by-Step Guide to Making Greek Grilled Octopus
1. Prepare the Octopus
- If using frozen octopus, thaw it overnight in the fridge.
- Rinse under cold water and remove the beak (the hard part in the center of the tentacles).
2. Boil for Tenderness
- Bring a large pot of water, bay leaves, salt, and peppercorns to a boil.
- Add the octopus and reduce heat to a gentle simmer.
- Cook for 45-60 minutes until tender (a knife should slide in easily).
- Remove from water, drain, and let cool slightly.
3. Marinate for Flavor
- In a large bowl, mix olive oil, lemon juice, garlic, oregano, and black pepper.
- Cut octopus into large pieces or tentacles and toss in the marinade.
- Cover and let it sit for 30 minutes to 1 hour (or overnight for deeper flavor).
4. Grill to Perfection
- Preheat the grill to medium-high heat.
- Place the octopus directly on the grill and cook for 3-5 minutes per side, until lightly charred.
- Remove from the grill and brush with extra olive oil.
5. Serve & Enjoy
- Place on a serving platter, drizzle with more lemon juice and olive oil.
- Garnish with fresh parsley, capers, and extra lemon wedges.
- Serve with crusty bread, salad, or grilled vegetables.
Tips for the Best Grilled Octopus
✔ Boil First: This ensures the octopus is tender, not rubbery.
✔ Marinate for Extra Flavor: The longer it sits, the more delicious it gets!
✔ Use High Heat for Charring: A hot grill creates crispy, smoky edges.
✔ Let It Rest Before Serving: Allows flavors to blend beautifully.
Variations and Substitutions
🌶 Spicy Twist: Add red pepper flakes or paprika to the marinade.
🍊 Citrus Kick: Use orange or lime juice for a fresh twist.
🧄 Garlic Lovers’ Version: Double the garlic for extra bold flavor.
What to Serve with Greek Grilled Octopus
🥗 Greek Salad: Tomatoes, cucumbers, olives, and feta.
🍞 Grilled Pita Bread: Perfect for soaking up the marinade.
🥔 Lemon Roasted Potatoes: A classic Greek side dish.
🍷 White Wine or Ouzo: A refreshing drink pairing.
How to Store & Reheat Leftovers
❄ Refrigerate: Store in an airtight container for up to 3 days.
🔥 Reheat: Lightly warm on the grill or stovetop over low heat.
🧊 Freeze: Freeze boiled octopus (before grilling) for up to 3 months.
Common Mistakes to Avoid
❌ Skipping the Boiling Step: Leads to tough, chewy octopus.
❌ Overcooking on the Grill: Just a quick sear is enough.
❌ Not Letting It Marinate: The marinade enhances the flavor—don’t rush it!
Conclusion
This Simple Greek Grilled Octopus recipe delivers authentic Mediterranean flavors with minimal effort. With tender, smoky, and perfectly seasoned tentacles, it's a must-try for any seafood lover.
Try this recipe today and bring a taste of Greece to your table! 🇬🇷 🐙 🔥
Frequently Asked Questions (FAQs)
1. Can I grill frozen octopus without boiling?
❌ No. Boiling first is essential for tenderness.
2. How do I clean an octopus before cooking?
✅ Remove the beak and ink sac if not already cleaned.
3. Can I use a grill pan instead?
✅ Yes! A hot cast-iron pan works great indoors.
