Greek Grilled Octopus with Lemon and Oregano
Introduction
Fire up the grill—Greek grilled octopus (poulpe grillé grec) is about to become your new favorite seafood dish. Smoky, lemony, and infused with garlic and herbs, this Mediterranean classic is shockingly simple to prepare and absolutely packed with flavor. All you need is a handful of ingredients, a bit of prep time, and a hot grill.
Why I Love This Recipe
If you’ve ever had grilled octopus at a seaside taverna in Greece, you know the magic: tender flesh, a crispy char on the outside, a drizzle of olive oil, and fresh lemon to brighten it all. This recipe recreates that experience at home with easy steps and minimal ingredients. It’s healthy, elegant, and perfect for warm weather entertaining or a light weekend dinner.
🛒 Ingredients
- 2 lbs octopus, fresh or frozen (thawed if frozen)
- 4 cloves garlic, minced
- 1 lemon, sliced into rounds
- 1 tsp dried oregano
- ¼ cup olive oil
- 2 tbsp fresh lemon juice
- Salt & black pepper, to taste
- Fresh parsley, chopped (for garnish)
👨🍳 Instructions
1️⃣ Prep the Octopus
If using frozen octopus, thaw it completely in the fridge overnight.
Rinse thoroughly under cold water, making sure it’s cleaned properly (remove beak and internal organs if necessary).
2️⃣ Simmer Until Tender
Place the octopus in a large pot with a few lemon slices and enough water to cover.
Simmer gently over medium-low heat for 45–60 minutes until fork-tender.
Drain and let cool slightly.
3️⃣ Marinate
Cut the cooled octopus into manageable pieces—tentacles and body portions.
Toss in a bowl with olive oil, minced garlic, oregano, lemon juice, salt, and pepper.
Let sit for 15–30 minutes at room temperature (or up to 4 hours in the fridge).
4️⃣ Grill
Preheat your grill to medium-high heat.
Grill the octopus for 3–4 minutes per side until slightly charred and crisp at the edges. Avoid overcooking—it’s already tender from boiling.
5️⃣ Garnish & Serve
Transfer to a platter.
Sprinkle with fresh parsley, and serve with extra lemon slices on the side.
Drizzle with a bit more olive oil for a true Greek finish.
⏱️ Time & Yield
- Prep Time: 20 minutes (plus cooling/marinating)
- Cook Time: 1 hour (simmering) + 6–8 minutes (grill)
- Total Time: ~1 hour 30 minutes
- Servings: 4
- Calories: ~250 per serving
💡 Tips for Success
- Tenderness is key: Don’t skip the simmering step—it ensures the octopus won’t be rubbery.
- No grill? Use a stovetop grill pan or broiler.
- Flavor boost: Add a splash of white wine to the simmering water or a pinch of chili flakes to the marinade.
- Meal ideas: Serve with crispy roasted potatoes, grilled vegetables, or a side of Greek orzo salad (if available in approved links).
🍽️ Serving Suggestions
- Appetizer: Slice into bite-sized pieces, serve with toothpicks and a lemon aioli.
- Main Course: Pair with warm pita, tzatziki, or grilled halloumi.
- Add to a Mediterranean platter with olives, hummus, and feta.
- Finish with a chilled strawberry mojito or blueberry lemonade.
🧾 Final Thoughts
This Greek grilled octopus is proof that simple ingredients—when handled with care—can deliver unforgettable flavor. With the tenderness of a slow simmer and the smoky char of the grill, it’s a dish that brings the Aegean right to your plate.
💬 Tried It?
Tag @ChefManiac with your grilled seafood photos! Want to pair this with a full Greek mezze menu or a wine suggestion? I’ve got you covered—just ask!
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