Grilled Garlic and Lemon Octopus

grilled garlic lemon octopus recipe gluten free dairy free female hair loss blogger

Every so often I feel like something really special and out of the ordinary. This is a time-tested New Year's tradition and a guaranteed crowd pleaser for those seafood lovers in your life.   This makes a great main or appetizer. Either way you slice it, it can be made all year round, no special occasion required.

Now looking at it, you might think to yourself what the, how the…where do I even start? Fret not friends I got you…we got this!  When purchasing octopus, you can get fresh or frozen, but typically its sold frozen and whole. In this case I used frozen and the beak and eyes were already removed.  If you are purchasing fresh ask the butcher to remove the beak and eyes for you so that’s one less thing you need to do. Now the key to this recipe is tenderizing the octopus before grilling.  This can be done in plain boiling water but that's boring, so to enhance the flavour we're going to season the water. This takes a bit of time but it’s a necessary step. I learned this tip from watching my mom over the years as she would soak turkey for example in some kind of seasoned concoction to infuse and enhance the flavours.

Now roll up your sleeves and let's begin...

Grilled Garlic n Lemon Octopus

Preparation: 10 minutes

Cook Time: 1 hour 30 minutes

Serves: 1-3

Author: the peckish palate


· 750 gram octopus fresh or frozen

· 1/3 cup of white vinegar to wash the meat

· 1 lemon

· 6 cloves of garlic (3 finely chopped, 3 whole)

· 1/2 red or white onion (coarsely chopped)

· 6 sprigs of fresh thyme

· 2 tablespoons of olive oil

· 1 tablespoon italian seasoning

· 1 tablespoon paprika

· 1 teaspoon of cloves (pimento seeds)

· 1/2 teaspoon of parsley for garnish

· salt and pepper to taste

· a few lemon wedges for garnish


1. In a large bowl using cool water rinse your meat thoroughly with vinegar or lemon and drain.

2. In a large pot (big enough to submerge the octopus) bring the water to a boil adding 3 cloves of garlic, onion, pimento seeds and thyme. Gently dip the octopus once before you submerge into the water. Partly cover the boiling mixture and allow the meat to boil for 45-1 hour or until tender.

3. Using a strainer, drain the octopus and discard your boiled mixture and transfer to a bowl.

4. Combine olive oil, italian seasoning, chopped garlic, paprika, salt and pepper to taste and the juice of 1/2 lemon. Let rest for 30 minutes.

5. Over medium heat, drizzle olive oil on your grill or frying pan. Grill your meat on both sides for about 2-3 minutes each side or until you have a few grill or sear marks. Remove from heat, sprinkle with the juice of 1/2 lemon, garnish with parsley and a few lemon wedges and serve.



1. You can use the juice of one lemon to clean the meat as well.

2. If you don’t have a mini indoor grill pan, a non-stick frying pan works just as well, the objective is to add a few charred markings on the meat.