Grilled Octopus with Garlic
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my favorite dishes to make when I want something impressive yet surprisingly simple. Grilled octopus with garlic is a Mediterranean classic that comes together in under an hour, making it perfect for weeknight dinners or entertaining guests. The tender octopus gets infused with aromatic garlic and bright lemon, while olive oil keeps everything moist and delicious. Garlic is not only packed with flavor but also offers incredible health benefits, including immune system support and natural anti inflammatory properties. Best of all, this dish requires just basic ingredients and minimal technique, so anyone can master it with confidence.
Ella x
Ingredients
- 1 kgwhole octopus(cleaned)
- 8garlic cloves(minced)
- 118 mlextra virgin olive oil
- 2fresh lemon(halved)
- 2 teaspoonssea salt
- 1 teaspoonblack pepper(freshly ground)
- ½ teaspoonred chili flakes
- 59 mlfresh parsley(chopped)
- 3bay leaves
- 237 mlwhite wine
Detail level
Instructions
- 1
Fill a large pot with water and add bay leaves and half the lemon. Bring to a boil, then carefully submerge the cleaned octopus. Simmer for 35-40 minutes until the tentacles are tender when pierced with a fork.
Tip: The octopus will turn from purple to reddish-brown when cooked through.
- 2
Remove the octopus from the pot using tongs and let it cool slightly on a cutting board for 5 minutes.
Tip: Reserve 1 cup of cooking liquid if you prefer a milder garlic sauce.
- 3
Pat the octopus dry with paper towels, then cut the tentacles into 3-4 inch segments, leaving some longer pieces for visual appeal.
Tip: Dry the pieces thoroughly to achieve better grill marks.
- 4
Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook for 2-3 minutes, stirring constantly, until fragrant but not browned. Remove from heat and stir in red chili flakes, sea salt, and black pepper.
Tip: Don't let the garlic burn or it will become bitter.
- 5
Preheat your grill to medium-high heat (around 400°F). Lightly brush the octopus pieces with some of the garlic oil.
Tip: If using a charcoal grill, wait until coals are glowing and spread them evenly.
- 6
Place octopus pieces directly on the grill grates and cook for 2-3 minutes per side, rotating for crosshatch marks. The edges should char slightly while remaining tender inside.
Tip: Use a grill basket if pieces are small to prevent them from falling through the grates.
- 7
Transfer grilled octopus to a serving platter and drizzle generously with the remaining garlic oil and its crusty bits.
Tip: Work quickly while the octopus is still warm to help it absorb the garlic flavor.
- 8
Squeeze fresh lemon juice over the top, sprinkle with chopped parsley, and serve immediately with crusty bread or alongside grilled vegetables.
Tip: Serve with additional lemon wedges on the side for guests to adjust acidity to taste.
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