Prepare to embark on a culinary journey that will transport your taste buds straight to the sun-drenched shores of Greece with this extraordinary Grilled Octopus with Oregano recipe. Imagine tender, perfectly charred octopus kissed by smoky grill flames, infused with aromatic oregano and bright lemon - a dish that looks as stunning as it tastes. Whether you're a seafood enthusiast or an adventurous home cook looking to impress, this recipe will elevate your cooking skills and create a restaurant-quality meal right in your own kitchen.
Prep Time: 1 hrs
Cook Time: 20 mins
Total Time: 1 hrs 20 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 lbs octopus, cleaned
- 1/4 cup olive oil
- 2 tbsp fresh oregano, chopped
- 2 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare the octopus by first tenderizing it. Fill a large pot with water and bring to a gentle simmer. Carefully submerge the octopus and poach for 45-50 minutes until the meat becomes tender but not falling apart. The internal temperature should reach around 165°F.
- Remove the octopus from the water and let it drain completely on a wire rack. Pat dry with paper towels to remove excess moisture, which helps achieve a better char when grilling.
- In a small bowl, create a marinade by whisking together olive oil, minced garlic, chopped fresh oregano, lemon juice, salt, and black pepper. Let the mixture sit for 10 minutes to allow the flavors to meld.
- Preheat your grill to high heat, around 450-500°F. Clean and oil the grill grates to prevent sticking.
- Brush the octopus generously with the prepared marinade, ensuring even coverage on all sides.
- Place the octopus on the hot grill and cook for 3-4 minutes per side, rotating to create beautiful crosshatch grill marks and a slightly crispy exterior.
- Remove from grill when the octopus has a nice char and is heated through. Let rest for 3-5 minutes before serving.
- Slice the octopus into portions, drizzle with remaining marinade, and garnish with additional fresh oregano if desired. Serve immediately with lemon wedges.
Tips
- Tenderizing is Key: The secret to melt-in-your-mouth octopus is gentle poaching before grilling. Don't rush this step - slow and steady wins the texture battle!
- Moisture Management: Thoroughly pat the octopus dry after poaching. Excess water will prevent those gorgeous grill marks and crispy edges.
- High Heat is Your Friend: Ensure your grill is scorching hot (450-500°F) to achieve that perfect char without overcooking.
- Marinade Magic: Let your oregano-garlic marinade sit for 10 minutes before using to intensify the flavors.
- Grill with Precision: Watch carefully and rotate to create beautiful crosshatch marks. 3-4 minutes per side is your sweet spot.
- Resting Matters: Allow the octopus to rest 3-5 minutes after grilling to help retain its juices and ensure maximum tenderness.Pro tip: If you're nervous about grilling octopus, practice makes perfect! Don't be discouraged if your first attempt isn't Instagram-worthy.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 2g
Protein: 25g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 65mg
