Grilled Octopus Recipe

This Grilled Octopus recipe combines tender seafood with bright lemon, red wine vinegar, oregano, parsley, and extra virgin olive oil for a bold Mediterranean-inspired dish. Featured on License to Grill with Rob Rainford, the octopus is quickly charred over medium-high heat, cut into bite-sized pieces, and finished in a fresh herb marinade.

The Inspiration

Grilled octopus is a classic Mediterranean-style preparation that relies on a short list of bright, savory ingredients to highlight the natural flavour of the seafood. In this recipe from License to Grill, Rob Rainford keeps the seasoning simple and focuses on the contrast between lightly charred octopus and a fresh lemon-herb dressing.

The recipe also highlights careful temperature control. The grill should be hot enough to sear and char the octopus but not so hot that the exterior burns before the seafood is cooked. Rob Rainford’s practical heat test helps keep the barbecue at a manageable temperature.

Featured in the Mediterranean Dinner episode, this Grilled Octopus fits naturally into a menu of grilled vegetables, salads, fresh bread, olives, and other Mediterranean-inspired dishes.

Ingredients

• 2 pounds of cleaned, trimmed octopus
• 3 tablespoons of red wine vinegar (45ml)
• 2 tablespoon of fresh lemon juice (30ml)
• 1 tablespoon of dried oregano (15ml)
• 1 teaspoon of coarse salt (5ml)
• 1 teaspoon of cracked black pepper (5ml)
• 8 tablespoons of extra virgin olive oil (120ml)
• ¼ cup of finely chopped parsley (62ml)

Method

• Preheat grill to medium high heat. If you can’t hold you hand over the heat for a count of 5 -steamboats the grill is too hot. Lower the heat and let it cool a bit.
• Scrape any reddish skin off of the octopus. Leave the legs whole and cut the body into quarters. Rinse the octopus under cold water and blot dry. You can thread the legs onto long metal skewers or place them directly onto the grill
• Spritz the grill top liberally with vegetable or grape seed oil. Arrange the octopus on the grill and turn every minute or so until they are nicely charred on all sides (about 3 minutes per side – 8-12 minutes in all)
• Cut the grilled octopus into bite sized pieces and place in a bowl. Mix 2 tablespoons of lemon juice, vinegar, oregano, salt and parsley together. Pour over the octopus and toss. Leave the octopus to marinate for 30 minutes. Adjust seasoning and serve with lemon wedges.

Serving Suggestions

This Grilled Octopus is ideal as a Mediterranean-inspired appetizer, small plate, or light main course. Serve it with grilled bread, warm pita, olives, tomatoes, cucumber salad, or roasted vegetables for a relaxed meal with plenty of fresh flavour.

For a larger dinner, pair the octopus with roasted potatoes, a simple grain salad, or grilled vegetables dressed with olive oil and lemon. The acidity of the marinade works particularly well with rich or smoky side dishes, while fresh herbs keep the meal feeling bright.

For entertaining, arrange the octopus on a large platter with lemon wedges and scatter extra parsley over the top. Its combination of charred edges, fresh herbs, and glossy olive oil makes it especially attractive as part of a shared Mediterranean-style spread.

Final Thoughts

This Grilled Octopus recipe shows how simple ingredients and careful grilling can create a memorable seafood dish. The octopus is cooked quickly over medium-high heat, allowing the exterior to develop deep char while the pieces remain tender.

Featured on License to Grill with Rob Rainford, this Grilled Octopus fits perfectly into the Mediterranean Dinner episode. Whether served as an appetizer or a light main, it delivers charred seafood, citrus, herbs, and olive oil in a straightforward and satisfying preparation.

Find more recipes from License to Grill here!

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