Paleo Grilled Octopus Tentacle with Lemon-Herb Vinaigrette

Elevate your paleo dining experience with this succulent Grilled Octopus Tentacle with Lemon-Herb Vinaigrette—a dish that’s as healthy as it is impressive. Tenderized to perfection, these octopus tentacles are simmered with fragrant bay leaves before being flame-grilled to achieve a delightfully crispy exterior. The vibrant lemon-herb vinaigrette, made with fresh parsley, cilantro, garlic, red wine vinegar, and a hint of chili flakes, adds a zesty and aromatic finish that perfectly complements the smoky flavors of the grill. Ideal for a paleo-friendly main course or an elegant appetizer, this recipe is a stunning showcase of fresh, simple ingredients and bold Mediterranean-inspired flavors. Serve it warm and pair with a light side salad for a meal that’s both nourishing and unforgettable.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 pounds octopus tentacles
• 0.25 cup olive oil
• 1 large lemon
• 0.25 cup fresh parsley
• 0.25 cup fresh cilantro
• 3 cloves fresh garlic
• 2 tablespoons red wine vinegar
• 0.5 teaspoon red chili flakes
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 8 cups water
• 2 pieces bay leaves

Directions

Step 1

Start by tenderizing the octopus. In a large pot, bring 8 cups of water to a rolling boil. Add 1 teaspoon of salt and 2 bay leaves.

Step 2

Carefully immerse the octopus tentacles into the boiling water. Reduce the heat to low and let them simmer gently for 45 minutes to 1 hour, until the octopus is tender when pierced with a fork.

Step 3

While the octopus is cooking, prepare the lemon-herb vinaigrette. Zest and juice the lemon into a bowl.

Step 4

Finely chop the fresh parsley and cilantro and add to the bowl with the lemon juice.

Step 5

Mince the garlic cloves and add them along with the red wine vinegar, red chili flakes, olive oil, salt, and black pepper. Whisk the vinaigrette together until well combined.

Step 6

Once the octopus is tender, drain and pat dry with paper towels.

Step 7

Preheat your grill to medium-high heat.

Step 8

Brush the octopus tentacles with a little olive oil to prevent sticking. Place them on the hot grill.

Step 9

Grill the octopus for 3-4 minutes on each side, or until lightly charred and crispy on the outside.

Step 10

Remove from the grill and let rest for a few minutes. Slice the tentacles into bite-sized pieces.

Step 11

Drizzle the grilled octopus with the prepared lemon-herb vinaigrette.

Step 12

Serve immediately, garnished with additional fresh herbs if desired.

Nutrition Facts

Serving size	(3019.6g)

Amount per serving	% Daily Value*
Calories	1305.9

Total Fat 67.2g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 5.4g
Cholesterol 512.3mg	0%
Sodium 4888.7mg	0%
Total Carbohydrate 55.1g	0%
Dietary Fiber 3.5g	0%
Total Sugars 2.0g
Protein 140.9g	0%

Vitamin D 0IU	0%
Calcium 508.8mg	0%
Iron 13.0mg	0%
Potassium 4067.1mg	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: 43.5%

Protein: 40.6%

Carbs: 15.9%