Grilled Octopus

Name: Grilled Octopus
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.8 kg Whole Octopus, cleaned; 60ml Red Wine Vinegar; 2 Bay Leaves; 6 Black Peppercorns; 6 tbsp Extra Virgin Olive Oil; 1 Lemon, juice from large lemon; 1 tsp Oregano, dried, Greek (rigani); 1 Lemon, cut into wedges

Tender, charred octopus with bright lemon and oregano makes for an elegant yet unfussy seafood centerpiece. Slowly poached until meltingly soft, the octopus is finished over high heat to develop smoky, crisp edges and dressed with a zesty olive oil–lemon vinaigrette for fresh, Mediterranean flavor.

Tender, charred octopus with bright lemon and oregano makes for an elegant yet unfussy seafood centerpiece. Slowly poached until m... Show more

Traditional Greek Recipe

Health Grade

S+ · Outstanding

Rating

4.3

Time

1 hr20 min

Price

5,81 €

Calories

546 kcal

low calorie

healthy

nutritious

gluten free

Method

Rinse the octopus

Rinse the Whole Octopus under cold water, then pat it very dry with paper towels. Check the body cavity and suckers for any hidden grit before it goes into the pot.

Simmer until tender

Put the octopus in a large pot with the Red Wine Vinegar, Bay Leaf, and Black Peppercorns, then add enough cold water to just cover it. Bring it to a boil, then lower the heat to a gentle simmer and cook for 45 to 60 minutes, until the octopus is tender and a knife slips into the thickest part without resistance.

Drain and cool

Lift the octopus out and let it drain in a colander. When it is cool enough to handle, about 10 minutes, pat it dry again so it can char instead of steaming on the grill.

Whisk the dressing

In a bowl, whisk together the Extra Virgin Olive Oil, the juice from the Lemon, and the dried Greek oregano until the dressing looks glossy and emulsified. This is the ladolemono dressing.

Grill the octopus

Heat the grill over medium-high until it is very hot. Brush the octopus lightly with a little of the dressing, then grill for 3 to 4 minutes per side, turning once, until the surface is deeply browned in spots and the edges of the tentacles are crisp.

Serve hot

Transfer the octopus to a platter, drizzle over any remaining dressing, and serve right away with the lemon wedges on the side.

Ingredients

Method

For 4 servings

Adjust servings

For the octopus

1.8 kg Whole Octopus, cleaned

Tenderizing simmer

For grilling and ladolemono dressing

6 tbsp Extra Virgin Olive Oil
1 Lemon, juice from large lemon
1 tsp Oregano, dried, Greek (rigani)

To serve

1 Lemon, cut into wedges

🧂 Plus ~3g of salt

Nutrition

Per Serving.

Calories

546 kcal

27% of Daily kcal

Protein

65 g

100% RDI

Fat

25 g

3.7g sat fat

Carbs

11 g

4% RDI

Sugar

0.4 g

1% RDI

Fiber

0.5 g

2% RDI

Salt

3.2 g

65% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S+ · 10.0 / 10

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