Ingredients of Grilled Octopus:
1 large octopus (about 2-3 pounds), cleaned and thawed if frozen
1/4 cup olive oil
3 cloves garlic, minced
1 lemon, juiced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: Chimichurri sauce for serving
Instructions for making Grilled Octopus:
Prep the Octopus:
If using a fresh octopus, clean it thoroughly by removing the beak, eyes, and internal organs. Rinse under cold water.
If using a frozen octopus, thaw it in the refrigerator overnight.
Tenderize the Octopus:
Fill a large pot with water and bring it to a boil.
Dip the octopus into the boiling water for about 30 seconds to 1 minute. This helps tenderize the meat.
Remove the octopus and rinse it under cold water.
Marinate the Octopus:
In a bowl, mix together the olive oil, minced garlic, lemon juice, salt, and pepper to create the marinade.
Place the octopus in a shallow dish and pour the marinade over it, ensuring the octopus is well coated.
Cover the dish and let the octopus marinate in the refrigerator for at least 2 hours or overnight for better flavor absorption.
Grill the Octopus:
Preheat your grill to medium-high heat.
Remove the octopus from the marinade and shake off any excess.
Place the octopus on the grill and cook for about 3-4 minutes per side, or until charred grill marks appear and the octopus is cooked through. The cooking time may vary depending on the size of your octopus.
Use a brush to baste the octopus with the remaining marinade while grilling for extra flavor.
Serve:
Once cooked, remove the octopus from the grill and transfer it to a serving platter.
Drizzle some fresh lemon juice over the grilled octopus and sprinkle chopped parsley on top for garnish.
Serve the grilled octopus hot with chimichurri sauce on the side for dipping, if desired.
This Grilled Octopus recipe is sure to impress with its tender texture and flavorful marinade, making it a perfect addition to your seafood-inspired blog post!
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