Low Carb Grilled Octopus Tentacle with Lemon-Herb Vinaigrette

Elevate your seafood game with this Low Carb Grilled Octopus Tentacle with Lemon-Herb Vinaigrette, a stunning dish as delicious as it is visually striking. Tender, slow-simmered octopus is finished on the grill for a smoky char and crispy edges, perfectly complemented by a zesty vinaigrette made from fresh lemon juice, fragrant herbs, and garlic. This keto-friendly recipe is surprisingly simple, using wholesome ingredients like olive oil, parsley, and oregano to highlight the natural flavors of the octopus. Ideal for impressing guests at your next dinner party or as a light, protein-packed meal, this dish serves up bold Mediterranean flavors in just the right proportions. Serve with a garnish of fresh parsley and lemon wedges for a bright, beautiful presentation that will keep your taste buds coming back for more.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pieces Octopus tentacles
• 1 whole Lemon
• 3 tablespoons Olive oil
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh oregano
• 2 medium-sized Garlic cloves
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 quarts Water

Directions

Step 1

Rinse the octopus tentacles under cold running water, then place them in a large pot filled with 2 quarts of water.

Step 2

Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook the octopus for about 60 minutes or until tender. A fork should easily pierce the thickest part of the tentacle.

Step 3

While the octopus is cooking, prepare the lemon-herb vinaigrette. Finely chop the parsley and oregano, and mince the garlic cloves.

Step 4

In a small bowl, combine the juice of the lemon, olive oil, chopped parsley, oregano, minced garlic, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk together until well blended.

Step 5

Once the octopus is cooked, remove the tentacles from the pot and let them cool slightly.

Step 6

Preheat the grill to medium-high heat.

Step 7

Lightly brush the octopus tentacles with olive oil and sprinkle with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 8

Place the tentacles on the grill and cook for about 5 minutes per side, or until they are nicely charred and crispy around the edges.

Step 9

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

Step 10

Serve immediately, garnished with additional lemon wedges and parsley, if desired.

Nutrition Facts

Serving size	(2358.0g)

Amount per serving	% Daily Value*
Calories	698.7

Total Fat 46.4g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.0g
Cholesterol 192mg	0%
Sodium 3346.1mg	0%
Total Carbohydrate 26.6g	0%
Dietary Fiber 3.0g	0%
Total Sugars 1.5g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 303.7mg	0%
Iron 5.7mg	0%
Potassium 1613.5mg	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: 56.5%

Protein: 29.1%

Carbs: 14.4%