Ingredients
- 2 pounds cleaned, trimmed octopus
- 3 tablespoons red wine vinegar (45ml)
- 2 tablespoons fresh lemon juice (30ml)
- 1 tablespoon dried oregano (15ml)
- 1 teaspoon coarse salt (5ml)
- 1 teaspoon cracked black pepper (5ml)
- 8 tablespoons extra virgin olive oil (120ml)
- 1/4 cup finely chopped parsley (62ml)
Make it step by step
- Preheat grill to medium high heat. If you can't hold you hand over the heat for a count of 5 -steamboats the grill is too hot. Lower the heat and let it cool a bit.
- Scrape any reddish skin off of the octopus. Leave the legs whole and cut the body into quarters. Rinse the octopus under cold water and blot dry. You can thread the legs onto long metal skewers or place them directly onto the grill
- Spritz the grill top liberally with vegetable or grape seed oil. Arrange the octopus on the grill and turn every minute or so until they are nicely charred on all sides (about 3 minutes per side - 8-12 minutes in all)
- Cut the grilled octopus into bite sized pieces and place in a bowl. Mix 2 tablespoons of lemon juice, vinegar, oregano, salt and parsley together. Pour over the octopus and toss. Leave the octopus to marinate for 30 minutes. Adjust seasoning and serve with lemon wedges.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.