Whenever I’m at Standard Market, I can’t help but spend time in their seafood section. Even if I’m not going to buy anything, I love checking out the varieties of seafood available. After a recent visit, I randomly decided that Mike and I were going to make Grilled Octopus and here’s how it went…
Handling the octopus was “interesting” for me. When I held it, the tentacles felt like they could wrap around my fingers as if it were trying to hold my hand. I don’t think I’ve ever truly appreciated how beautiful octopus is until I handled one myself, without a fork and knife. The details were so well-defined and beautiful to shoot.
Believe it or not, it was very easy to make.
You basically rub it with olive oil, grill it and then squeeze the juice from one lemon (or lime) over the top. We ate ours with pico de gallo and it was absolutely delicious and refreshing… very similar to a ceviche.
- 1 or 2 tenderized baby octopus (your local seafood market will prep it to grill)
- Olive oil for drizzling
- Juice from 1 lemon or lime (1 lemon or lime per octopus)
- Pico de gallo, if desired
- Cilantro, if desired
- Salt and pepper to taste
- Pre-heat the grill. Turn all burners on high or if using charcoal assemble charcoal on one side of the grill.
- Rub octopus with olive oil and drizzle with salt and pepper.
- Grill octopus for 6 or 7 minutes per side. Don’t exceed 20 minutes or it will become too tough.
- Remove from grill and drizzle the juice of one lemon or lime over the top.
- Serve with pico de gallo and cilantro, if desired or use other garnishes of choice. One octopus makes a great appetizer to share, but if using as an entree, one octopus per person is recommended.
Did you make this recipe?
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All images © Regan Baroni 2015.