Greek · Dinner
Grilled Octopus
Whole baby octopus simmered until tender with bay leaf and garlic, then char-grilled over high heat with olive oil until crispy. Dressed with olive oil, lemon juice and dried oregano, finished with capers and a lemon wedge.
$9
15 minsPrep
75 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
331Calories
29.5gProtein
21.6gFat
5.6gCarbs
0.7gSugar
0.9gFiber
520mgSodium
454mgChol
3.3gSat Fat
460mgPotassium
85mgCalcium
6.2mgIron
25mcgVitamin B12
14mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse the octopus under cold water and pat dry with paper towels, checking for grit in the suckers.
2
Simmer
Place octopus, bay leaf and garlic in a pot, cover with water, bring to a low simmer over medium-low heat and cook for 45–55 minutes until fork-tender.
3
Rest
Let the cooked octopus cool for 10 minutes until cool enough to handle.
4
Char
Heat a grill or grill pan to high, brush the octopus with 1 tablespoon olive oil and grill 3–4 minutes per side until crisp with deep char marks.
5
Plate
Whisk remaining oil with lemon juice, oregano, salt and pepper. Slice the octopus, spoon dressing over top, scatter capers and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g octopus, cleaned
- 22 bay leaf
- 4 cloves4 cloves garlic
- 4 tbsp60ml olive oil
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp dried oregano
- 1 tsp1 tsp capers, drained
- 22 lemon wedge
- a pinch of salt
- a pinch of black pepper
