Grilled Octopus with Olive Oil and Lemon
Guantanamo Bay Gazette v65n08.pdf by Geo Swan · Public domain
Grilled Octopus with Olive Oil and Lemon is a classic Greek dish that captures the essence of Mediterranean flavors. The tender, smoky octopus pairs perfectly with the bright zest of lemon and the rich aroma of extra virgin olive oil, making it an irresistible dish for seafood lovers andspecial occasions alike.
Originating from Greece's abundant coastlines, this dish has been enjoyed for centuries as part of the country's rich culinary heritage. Traditionally grilled over open flames, it highlights the natural sweetness and briny flavor of fresh octopus, transforming it into a mouthwatering delicacy that celebrates simplicity and tradition.
Ingredients
- 2 lbs octopus, cleaned
- 1/4 cup olive oil
- Juice of 2 lemons
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
- Additional lemon wedges (for serving)
Instructions
- 1
In a large pot, bring water to a boil and add the bay leaf. Submerge the octopus and simmer for about 45 minutes, or until tender.
- 2
Remove the octopus from the water and let it cool slightly. Cut into manageable pieces if desired.
- 3
In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper to make the marinade.
- 4
Brush the octopus pieces generously with the marinade, ensuring they are well coated.
- 5
Preheat a grill to medium-high heat. Grill the octopus for about 3-4 minutes per side, until charred and smoky.
- 6
While grilling, brush the octopus with remaining marinade for added flavor and moisture.
- 7
Remove from the grill and transfer to a serving platter. Garnish with chopped parsley and additional lemon wedges.
- 8
Serve immediately, enjoying the tender, flavorful octopus with a squeeze of fresh lemon.