Simple Grilled Octopus with Lemon and Parsley
Serves: 8 or more as an appetizer
  • 1 octopus (aim for 4 pounds), thawed if frozen
  • Salt
  • 1 tablespoons olive oil
  • Ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 halved lemon, half cut into wedges
  • 2 tablespoons chopped fresh parsley
  1. Adjust oven rack to lower-middle position and heat oven to 250 degrees. Place octopus on a large rimmed baking sheet, sprinkle with salt, cover with foil, and gently cook until tender when pierced with the thin blade of a sharp paring knife, about 2 hours. Uncover and let stand until cool enough to handle.
  2. Discarding octopus liquid that releases during cooking. Optionally, use fingertips to slip off the octopus’s gelatinous coating. Cut up octopus by removing the tentacles, and then halving the body and head crosswise to make 4 thin cutlets. (Can be covered and refrigerated for a couple of days.)
  3. When ready to serve, prepare a hot grill. If using a gas grill, turn all burners on high until fully preheated, about 10 minutes. Use a wire brush to clean grill rack, and then brush lightly with oil. Coat octopus pieces with the olive oil and sprinkle lightly with salt and pepper. Place on hot rack; cover and grill, turning only once, until spotty brown and tentacle tips char, 4 to 5 minutes.
  4. Transfer octopus to a cutting board, drizzle with extra-virgin olive oil, squeeze with one of the lemon halves, and sprinkle with parsley. Serve with extra lemon wedges, letting each person cut off bite-size pieces.
Recipe by Three Many Cooks at