Grilled Octopus Tentacle with Lemon-Herb Vinaigrette

Elevate your culinary repertoire with this Grilled Octopus Tentacle with Lemon-Herb Vinaigrette recipe—a show-stopping dish that’s as elegant as it is flavorful. Tender, perfectly charred octopus tentacles are the star of the plate, achieved through a combination of slow boiling with aromatics like bay leaves and black peppercorns, followed by a quick sear on the grill for smoky, caramelized perfection. A bright and zesty lemon-herb vinaigrette featuring fresh parsley, garlic, and a hint of red pepper flakes adds a vibrant finish, making every bite a delightful balance of smoky, tangy, and herbaceous flavors. Quick to assemble but impressive enough for special occasions, this seafood dish pairs beautifully with grilled vegetables, crusty bread, or a crisp white wine for a Mediterranean-inspired meal your guests won’t forget. Perfect for seafood lovers, this recipe is a celebration of fresh and bold flavors.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 lbs octopus tentacles
• 4 quarts water
• 1 tablespoon salt
• 2 pieces bay leaves
• 1 teaspoon black peppercorns
• 2 pieces lemons
• 0.25 cup olive oil
• 0.25 cup fresh parsley
• 2 pieces garlic cloves
• 0.5 teaspoon red pepper flakes
• 0 to taste freshly ground black pepper

Directions

Step 1

Fill a large pot with 4 quarts of water and add 1 tablespoon of salt, 2 bay leaves, and 1 teaspoon of black peppercorns. Bring to a boil over high heat.

Step 2

While waiting for the water to boil, clean the octopus tentacles under cold running water.

Step 3

Once the water is boiling, carefully lower the octopus tentacles into the pot. Boil for about 40-50 minutes or until the tentacles are tender when pierced with a fork.

Step 4

While the octopus is cooking, prepare the lemon-herb vinaigrette. Zest and juice 1 lemon into a small bowl. Add 0.25 cup of olive oil, finely chopped 0.25 cup of fresh parsley, minced 2 garlic cloves, 0.5 teaspoon of red pepper flakes, and freshly ground black pepper to taste. Whisk until well combined.

Step 5

When the octopus is cooked, remove it from the pot and let it cool slightly. Once cool enough to handle, cut the tentacles into manageable pieces.

Step 6

Preheat a grill or grill pan over medium-high heat. Drizzle the octopus pieces with a little olive oil and season lightly with salt and pepper.

Step 7

Grill the octopus pieces for about 3-4 minutes per side until they are nicely charred.

Step 8

Transfer the grilled octopus to a serving platter and drizzle with the lemon-herb vinaigrette.

Step 9

Slice the remaining lemon into wedges and serve alongside the octopus for added freshness.

Nutrition Facts

Serving size	(4909.2g)

Amount per serving	% Daily Value*
Calories	1316.8

Total Fat 67.6g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 5.3g
Cholesterol 512.3mg	0%
Sodium 9661.9mg	0%
Total Carbohydrate 60.1g	0%
Dietary Fiber 5.3g	0%
Total Sugars 3.2g
Protein 141.5g	0%

Vitamin D 0IU	0%
Calcium 634.1mg	0%
Iron 13.2mg	0%
Potassium 4122.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.0%

Protein: 40.0%

Carbs: 17.0%