grilled octopus
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5 from 2 votes

Easy Grilled Octopus

This grilled octopus is tender and flavorful after a short simmer to tenderize it followed by a Greek marinade of lemon, olive oil, and oregano. Serve as an appetizer or meze. Recipe is gluten free and paleo.
Prep Time3 mins
Cook Time40 mins
Total Time43 mins
Course: Appetizer, Main Course
Cuisine: American, Greek
Keyword: gluten free, greek, grilled, Mediterranean, octopus, paleo
Servings: 6 people
Calories: 645kcal
Author: Chef Sara Furcini


For the Octopus

  • 6-8 pounds octopus 1 large or 3-6 small
  • 1/2 cup white wine dry
  • 1/2 cup red wine vinegar or champagne vinegar
  • 1 onion peeled and cut in half
  • 2 bay leaves
  • 6 peppercorns
  • 1/4 cup olive oil extra virgin

Greek Marinade

  • 1/2 cup olive oil extra virgin
  • 1/4 cup lemon juice from 2-3 lemons
  • 1/4 cup red wine vinegar
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper


  • Rinse the octopus under cold running water and remove the beak. Place directly in a pot that will fit the octopus. Add the wine, vinegar, onion, bay leaf, peppercorns, and olive oil. Cover and simmer over low heat for 30-90 minutes until the octopus is knife-tender. Keep checking in case you need to add water to the pot.
  • Whisk the marinade ingredients in a medium bowl. Add the octopus to the marinade bowl and gently roll to coat. Preheat the grill.
  • Set the grill to medium-high heat and coat the grates with oil. Set the octopus whole (if small) or into large serving pieces directly onto the grates. Let the outside brown for 2-3 minutes per side. Rotate to develop a char then place onto a platter with extra marinade. Garnish with lemon wedges.


Calories: 645kcal | Carbohydrates: 14g | Protein: 68g | Fat: 32g | Saturated Fat: 5g | Cholesterol: 218mg | Sodium: 1436mg | Potassium: 1655mg | Fiber: 1g | Sugar: 1g | Vitamin A: 692IU | Vitamin C: 28mg | Calcium: 257mg | Iron: 25mg