Recipe By Kim's Cooking Now
Published Jun 14th
Grilled Octopus
Prep 15m Cook 1h Additional 30m Ready In 1h 45m
Servings 6 servings Calories 384

Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!

Recipe Ingredients

  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns
  • 1 wine cork
  • 3 ½ pounds octopus, head and beak removed
  • 2 tablespoons extra virgin olive oil
  • ½ lemon
  • ½ tablespoon minced fresh parsley
  • 1 pinch salt and freshly ground black pepper to taste

Cooking Directions

  1. 1 Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
  2. 2 Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
  3. 3 Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Grill octopus until charred on all sides, 3 to 4 minutes per side.
  6. 6 Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Nutrition Facts

  • Calories 384
  • Carbohydrate 10.6 g
  • Cholesterol 198.7 mg
  • Fat 8.9 g
  • Fiber 0.7 g
  • Protein 61.9 g
  • Saturated Fat 1.6 g
  • Sodium 2898.9 mg


  1. Super easy to do and comes out very tender.
  2. It was simple to make but did take a lot of time for the prep. The octopus shrinks by at least 50% so just be aware when you are planning for a meal.
  3. This is one of my go-to recipes. We eat it when my fishmonger gets in octopus. So delicious!
  4. boiling really helped to soften the meat. It was great! not sure what the cork is for?
  5. I live in the Boston area where we are lucky to have an international selection of top quality foods, Greek food being no exception so I know how excellent grilled octopus should taste like. This is not it. I am a decent cook and based on all the reviews I followed each step carefully without - Read more ...
  6. Very good; first time making it and turned out great, super tender. I used the broiler in my oven on high instead of grill but still great. Will definitely make it again.
  7. It was our first time cooking octopus at home, and it came out amazing!!!
  8. Followed your recipe to the tee and it was better than our favourite Greek restaurant!