Grilled Octopus: A Mediterranean Delight with Bold Flavors

If you’re looking for a unique and exotic

dish to elevate your seafood game, this Grilled Octopus recipe is a must-try! Tender, smoky, and packed with Mediterranean-inspired flavors, this dish combines the perfect char from the grill with a succulent texture that melts in your mouth. Whether you're hosting a summer barbecue or planning a gourmet dinner, grilled octopus is sure to impress and delight.

The secret to perfectly cooked grilled octopus is in the preparation, ensuring it’s tenderized before hitting the grill and then infused with delicious flavors like olive oil, garlic, lemon, and fresh herbs. Not only does this dish transport you straight to the coastal taverns of Greece or Spain, but it’s also surprisingly simple to prepare. With just a few key ingredients, you’ll create a stunning octopus dish that’s low in calories, high in protein, and rich in nutrients.

Whether you're a seafood lover or adventurous foodie, this Mediterranean grilled octopus recipe will quickly become one of your favorites. Serve it with a side of grilled vegetables, fresh lemon wedges, or even a zesty vinaigrette to complete this unforgettable dish!

Grilled Octopus

Ingredients:

•1 whole octopus (about 2-3 pounds), cleaned

•2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 lemon, juiced

• Salt and pepper to taste

• 1 cup cherry tomatoes, halved

• 1/2 red onion, thinly sliced

• 1/4 cup Kalamata olives, pitted and sliced

• 2 tablespoons chopped fresh parsley

•Mixed greens for serving

Instructions:

1. Preheat grill to medium-high heat.

2. In a large pot of boiling water, add the octopus and cook for about 45-   60 minutes until tender. Drain and let cool.

3. Once cooled, cut the octopus into bite-sized pieces.

4. In a bowl, whisk together olive oil, garlic, lemon juice, salt, and pepper. Add the octopus pieces and toss to coat.

5. Grill the octopus for 2-3 minutes per side until lightly charred.

6. In a large bowl, combine the grilled octopus, cherry tomatoes, red onion, olives, and parsley.

7. Serve the octopus salad over a bed of mixed greens.