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grilled octopus on a plate topped with chili herb oil

Grilled Octopus with Herb-Oil Dipping Sauces

This wicked easy grilled octopus is a tender, lightly seasoned, and charred seafood dish that tastes amazing! This octopus recipe doesn't mask the great taste of the grilled octopus but rather lets it shine by dressing it lightly with two olive oil-based dipping sauces that are infused with herbs and seasonings.
Prep Time 30 mins
Cook Time 45 mins
Resting Time 30 mins
Total Time 1 hr 30 mins
Course Appetizer, Main Course, Salad, Side Dish, Snack
Servings 4 servings

Equipment

  • 1 grill or broiler
  • 1 stock pot
  • 1 large bowl
  • 2 small bowls
  • 1 grilling tongs

Ingredients
  

  • 2 lbs fresh or frozen octopus or can use pre-cooked octopus
  • 2 oz olive oil
  • 2 cloves garlic, chopped

Lemon Herb Oil

  • 4 oz olive oil
  • 2 tbsp fresh lemon juice
  • 1/2 tsp oregano, finely chopped fresh or dried
  • 2 tsp fresh parsley, chopped
  • 1 clove garlic, minced
  • Salt and Pepper to taste

Chili Herb Oil

  • 4 oz olive oil
  • 2 tsp chili paste / sauce sambal oelek, sweet chili sauce, etc.
  • 1 tsp oregano, finely chopped fresh or dried
  • salt to taste

Optional Garnish

  • 1 each lemon, cut into wedges
  • 2 cups lettuce or leafy greens, shredded

Instructions
 

Octopus

  • To tenderize the fresh or frozen octopus, place it in a pot and cover with water. You can season the water if you wish with salt, pepper, garlic, bay leaves, pickling spice, etc. Bring the water to a boil and cook the octopus for 40 to an hour depending on the size. If using precooked octopus, skip this step.
  • Remove the octopus from the hot water, rinse and place into a bowl. Drizzle with the olive oil and chopped garlic and let it cool and rest at room temperature for 30 minutes to an hour.
  • Preheat your grill or broiler to medium-high heat and then clean and oil the grates. Working over direct high heat sear4s and crisps the octopus without the risk of drying out the interior.
  • Place the octopus on the preheated grill or under the broiler and sear until browned and crisped on one side, about 4 minutes. Carefully flip the octopus and brown the other side, about 4 minutes longer. NOTE: Grilling times may vary depending on the heat of your grill / broiler and the distance the octopus is to the heat source.
  • When done, remove the octopus from the grill and transfer to a plate or platter. Serve as is with the herb-oil dipping sauces or slice the octopus into smaller pieces and serve with the sauces as is or on top of a bed of greens or on a salad. Garnish with lemon wedges if desired.

Lemon Herb Oil

  • Combine the olive oil, lemon juice, oregano, parsley, garlic, salt, and black pepper in a bowl and mix well.

Chili Herb Oil

  • Combine the olive oil, chili paste / sauce, oregano, and salt in a bowl and mix well.
Keyword grilling, octopus, seafood