- 2 pounds clean and trimmed octopus
- 2 tablespoons red wine vinegar or more to taste
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano, preferably Greek
- 1 teaspoon coarse salt (kosher or sea) or more to taste
- ½ teaspoon freshly ground black pepper
- 6 to 8 tablespoons of extra virgin olive oil
- 1/4 cup finely chopped fresh flat-leaf parsley
- Lemon slices, for serving
- Peel or scrape off any reddish skin from the octopus with a paring knife (you probably won't need to do this because most octopuses come clean already). The legs should be left whole, but the body should be cut into quarters. Drain and pat dry the octopus with paper towels after rinsing it under cool running water.
- Preheat the grill to high and prepare it for direct broiling.
- Brush and oil the grill when you're ready to cook. Grill the octopus pieces, turning with tongs, until well charred (but not completely burned) on all sides, 3 to 6 minutes per side (6 to 12 minutes total).
- Cut the octopus into bite-size pieces on a cutting board. Put the chunks in a serving bowl and set aside.
- In a small bowl, whisk together the wine vinegar, lemon juice, oregano, salt, pepper, olive oil, and parsley, then pour the marinade over the octopus and stir to coat. Allow the octopus to marinate for at least 5 minutes and up to 30 minutes (the octopus can be served hot or at room temperature). Season with more salt or wine vinegar as needed; the octopus must be well-seasoned. Serve the octopus with lemon slices on the side.
More seafood recipes to try:
- Lobster on the grill
- Linguiça-grilled clams
- Oysters smoked with chipotle
- Smoked trout with capers in a dill sauce
- Fish are a gastronomic family.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 436Total Fat 30gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 24gCholesterol 109mgSodium 532mgCarbohydrates 7gFiber 1gSugar 0gProtein 34g