ingredients:

  • 2 pounds (900g) octopus tentacles
  • 4 tablespoons olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and black pepper, to taste
  • Lemon wedges, for serving
  • Fresh parsley, chopped, for garnish


  • Instructions:

    1. Start by cleaning the octopus. Rinse it thoroughly under cold water to remove any debris. Trim off the beak from the center of the tentacles. You can also remove the skin if desired, although it's not necessary.

    2. Bring a large pot of water to a boil. Add the octopus tentacles and reduce the heat to a gentle simmer. Cook the octopus for about 45 minutes to 1 hour, or until it becomes tender. To test for doneness, insert a fork or toothpick into the thickest part of the tentacle. If it slides in easily, the octopus is cooked.

    3. Once cooked, remove the octopus from the pot and let it cool for a few minutes. Pat dry with paper towels.

    4. Preheat your grill to medium-high heat. In a bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. Brush the octopus tentacles generously with the prepared marinade on all sides. Place the octopus on the grill and cook for about 3-4 minutes per side, or until it develops a nice char and grill marks. Once grilled, remove the octopus from the grill and let it rest for a few minutes. Slice the grilled octopus tentacles into bite-sized pieces. Arrange them on a serving platter. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the octopus. Enjoy the tender and smoky flavors of the grilled octopus as a delightful appetizer or part of a seafood feast. It pairs well with a fresh salad or as a highlight in a Mediterranean-style seafood platter.