Grilled Octopus


by: Alexia78

Grilled Octopus


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serves: 4

4 1/2 pounds of octopus, fresh or frozen (defrosted)

olive oil to coat

For the sauce:

1/2 cup of extra virgin olive oil

2 juice of lemons or vinegar (about 4 tablespoons)

To garnish:

crushed Greek oregano

Nutrition Facts
Grilled Octopus

Servings Per Recipe: 4

Amount per Serving

Calories: 531

  • Total Fat: 31.2 g
  •     Saturated Fat: 4.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 209.4 mg
  • Sodium: 0.8 mg
  • Total Carbs: 2.1 g
  •     Dietary Fiber: 0.1 g
  •     Sugars: 0.8 g
  • Protein: 62.9 g

how is this calculated?

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1.  Place the whole octopus in a pot with enough boiling water to to cover

2.  Cook for 10 minutes, remove from heat, and drain.

3.  Place the octopus in the pressure cooker with enough water to cover.

4.  When the octopus is cool enough to handle, cut off the tentacles, and cut the head sac into 1/2 inch strips.

5.  Brush with olive oil and grill over low coals for about 45 minutes to 1 hour.

6.  Cut tentacles into 3/4 to 1 inch pieces and make the sauce.

7.  Whip the oil and lemon juice or vinegar in the blender until it thickens.

8.  Pour over the octopus, sprinkle with oregano, and serve.

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