Grilled Octopus with Olive Oil, Lemon & Herbs Crispy on the outside, tender on the inside — this grilled octopus bursts with Mediterranean flavor, kissed by fire and finished with fresh herbs and olive oil.
Ingredients: • 1 whole octopus (about 1.5 kg / 3.3 lbs), cleaned • 1/2 onion • 2 garlic cloves • 1 bay leaf • Sea salt • 2–3 tbsp extra virgin olive oil • Juice of 1 lemon • Cracked black pepper • Fresh parsley or thyme • Lemon wedges to serve
Instructions: 1. In a large pot, boil the octopus with the onion, garlic, bay leaf, and salt for 40–50 minutes, until fork-tender. 2. Remove and let it cool slightly. Slice tentacles individually. 3. Mix olive oil, lemon juice, salt, and pepper. Brush over the octopus. 4. Grill on high heat for 2–3 minutes per side until charred and golden. 5. Serve drizzled with more olive oil, fresh herbs, and lemon wedges.
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