Grilled Baby Octopus With Lemon
:max_bytes(150000):strip_icc()/grilled-baby-octopus-recipe-1300818-hero-01-52c3fed7c8e14ec09c3bc118fd00dea3.jpg)
The Spruce / Danielle Moore
Nutritional Guidelines (per serving) | |
---|---|
322 | Calories |
16g | Fat |
9g | Carbs |
34g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 to 4 | |
Amount per serving | |
Calories | 322 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 3g | 13% |
Cholesterol 109mg | 36% |
Sodium 1693mg | 74% |
Total Carbohydrate 9g | 3% |
Dietary Fiber 2g | 7% |
Total Sugars 0g | |
Protein 34g | |
Vitamin C 11mg | 55% |
Calcium 176mg | 14% |
Iron 12mg | 67% |
Potassium 793mg | 17% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Don't be scared off by the fact that this Greek dish requires a whole baby octopus. The rich, meltingly tender taste of the marinated octopus mixed with the smoky taste of the grill makes believers out of skeptics. It's a great seafood dish to prepare when the weather gets hot.
Enjoy these grilled octopuses as an appetizer, or for a meal; cook up some fingerling potatoes and grilled veggies, or your favorite sides.
Click Play to See This Grilled Baby Octopus With Lemon Recipe Come Together
Ingredients
-
1 pound octopus, thawed if frozen
-
1/4 cup olive oil
-
2 tablespoons freshly squeezed lemon juice
-
1 teaspoon lemon zest
-
2 teaspoons kosher salt
-
1 tablespoon freshly ground black pepper
-
2 tablespoons finely chopped fresh oregano (or 1 tablespoon dried)
-
1/2 teaspoon ground cloves
-
3 cloves garlic, crushed
-
Lemon wedges, for serving, optional garnish
Steps to Make It
-
Gather the ingredients.
The Spruce / Danielle Moore
-
In a plastic bag or container with a tight-fitting lid, place the octopus, olive oil, lemon juice and zest, salt, pepper, oregano, cloves, and garlic.
The Spruce / Danielle Moore
-
Massage the marinade into the octopus and put it in the fridge for 24 hours to marinade. Massage it periodically during the marinating phase.
The Spruce / Danielle Moore
-
Fire up the grill. If you have a gas or charcoal grill, it is vital that you add some kind of wood smoke. Without it, the dish becomes far less interesting.
The Spruce / Danielle Moore
-
While the grill is heating, skewer the little octopi. It's a good thing if some of the herbs or garlic from the marinade sticks to the octopus, but it's not essential.
The Spruce / Danielle Moore
-
Grill over the smoky fire, covered, for 3 minutes.
The Spruce / Danielle Moore
-
Turn them over and grill for 3 minutes more.
The Spruce / Danielle Moore
-
Serve while still hot with lemon wedges on the side. Enjoy.
The Spruce / Danielle Moore
Tips
- Choose a favorite hardwood to create the smoke. Use soaked wood chunks, placing them on charcoal or in a grill-safe container on a gas grill.
- One easy option is to soak hickory sawdust overnight, dump it into a makeshift bowl made from heavy-duty foil, and place that on the grill.