Ingredients:

  • 2 pounds (900g) fresh or frozen octopus, cleaned
  • 1 medium onion, quartered
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 1 lemon, halved (one half for par-cooking, one half for serving)
  • 2 tablespoons (30ml) olive oil, plus more for grilling
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (3g) dried oregano
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Tenderize the Octopus: Par-cook Octopus using sous vide, slow cooker, pressure cooker, or pot.
  2. Cool and Prep for Grilling: Remove octopus from tenderizing liquid. Let cool slightly. Pat dry with paper towels. Cut the tentacles apart from the head.
  3. Marinate: In a bowl, whisk together olive oil, smoked paprika, oregano, salt, and pepper. Toss the octopus tentacles in the marinade, ensuring they are evenly coated.
  4. Prepare the Grill: Preheat grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
  5. Grill the Octopus: Place the marinated octopus tentacles on the hot grill. Grill for 3-4 minutes per side, or until slightly charred and heated through. Avoid overcooking to prevent toughness.
  6. Serve: Arrange the grilled octopus on a platter. Squeeze the remaining lemon half over the top. Garnish with fresh parsley. Serve immediately.