by Anne Carter
New Recipe
PREP TIME - 15 mins COOK TIME - 30 mins ASSEMBLING TIME - 5 mins TOTAL TIME - 50 mins COURSE - Appetizer CUISINE - Greek SERVINGS - 4 CALORIES - 150 kcal
– Grill – Tongs – Basting Brush
– 1 Octopus – 1/4 cup Olive oil – 2 cloves Garlic – 1 teaspoon Dried Oregano
– If the octopus hasn't been cleaned and tenderized, start by rinsing it under cold water and removing the beak, eyes, and innards. Tenderize the octopus by either boiling it for about 30-40 minutes or massaging it with salt for 5-10 minutes. Rinse it again after tenderizing.
– In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper to create the marinade. – Place the cleaned and tenderized octopus in a shallow dish and pour the marinade over it, ensuring it's evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
– Preheat your grill to medium-high heat (about 400°F/200°C). – Remove the octopus from the marinade and discard any excess marinade. Place the octopus directly on the grill grates.
– Grill the octopus for 15-20 minutes per side, using tongs to flip it halfway through cooking. The octopus is done when it's charred on the outside and tender on the inside. Cooking time may vary depending on the size of the octopus. – Once cooked, transfer the grilled octopus to a serving platter and let it rest for a few minutes before serving.