Middle Eastern · Dinner
Grilled Marinated Octopus
Charred octopus tentacles poached until tender, then grilled over high heat and marinated in olive oil, lemon juice, garlic and oregano. Finished with fresh parsley and lemon, served over arugula with a drizzle of extra virgin olive oil.
$9
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
327Calories
31.6gProtein
19.3gFat
6.9gCarbs
0.9gSugar
1.1gFiber
1120mgSodium
97mgChol
2.9gSat Fat
720mgPotassium
95mgCalcium
5.8mgIron
29mcgVitamin B12
18mgVitamin C
gluten-free
low-carb
low-calorie
mediterranean
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse octopus under cold water and pat dry, checking the beak is removed and skin is clean.
2
Poach
Simmer octopus with bay leaf in water 40 minutes over medium heat until a knife slides through the thickest tentacle with no resistance.
3
Marinate
Cool octopus briefly, then toss with 1 tablespoon olive oil, minced garlic, lemon juice, oregano, salt and pepper. Chill 30 minutes.
4
Grill
Heat grill pan to high and brush with remaining olive oil. Grill octopus tentacles 4 to 5 minutes per side over high heat until deeply charred and crisp.
5
Plate
Scatter arugula on a plate, arrange grilled octopus on top, drizzle with extra virgin olive oil, scatter chopped parsley over and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g octopus, cleaned
- 4 tbsp60ml olive oil, divided
- 2 clove2 clove garlic
- 2 tbsp30ml lemon juice
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 cup24g arugula
- 2 tsp10ml extra virgin olive oil, for finishing
- 2 tsp2 tsp parsley
- 22 lemon wedge
