Soy-Free Grilled Octopus Tentacle with Lemon-Herb Vinaigrette

Elevate your seafood experience with this Soy-Free Grilled Octopus Tentacle with Lemon-Herb Vinaigrette, a gourmet dish that’s as elegant as it is flavorful. Tender, simmered octopus is grilled to perfection, delivering a smoky, charred crust that contrasts beautifully with its soft interior. The dish is brought to life with a zesty lemon-herb vinaigrette, bursting with fresh parsley, thyme, and the tang of red wine vinegar, complemented by a hint of chili flakes for subtle heat. This easy-to-follow recipe is completely soy-free, making it a versatile choice for those with dietary restrictions. Perfect for a sophisticated summer barbecue or a dinner party centerpiece, this Mediterranean-inspired dish is best served fresh alongside crusty bread or a crisp salad. Expertly balancing simplicity and complexity, this recipe is an irresistible way to showcase octopus as a standout ingredient.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 4 pieces Octopus tentacles
• 1 large Lemon
• 6 tablespoons Extra virgin olive oil
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh thyme leaves
• 2 cloves Garlic
• 2 tablespoons Red wine vinegar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 whole Bay leaves
• 0.5 teaspoon Chili flakes
• 2 liters Water

Directions

Step 1

Rinse the octopus tentacles under cold water to clean them.

Step 2

In a large pot, bring 2 liters of water to a boil and add the bay leaves and 1/2 teaspoon of salt.

Step 3

Gently place the octopus tentacles into the pot, reduce the heat to low, cover, and simmer for 45 minutes until tender.

Step 4

While the octopus is cooking, prepare the lemon-herb vinaigrette. Zest the lemon and set aside. Juice the lemon into a small bowl.

Step 5

Mince the garlic cloves finely. Chop the fresh parsley and thyme leaves.

Step 6

In a mixing bowl, combine the lemon juice, 4 tablespoons of extra virgin olive oil, red wine vinegar, lemon zest, minced garlic, chopped parsley, thyme, chili flakes, 1/2 teaspoon of salt, and black pepper. Whisk together to make the vinaigrette.

Step 7

Once the octopus tentacles are tender, remove them from the pot and let them cool slightly. Pat dry the tentacles using paper towels.

Step 8

Preheat a grill or grill pan over medium-high heat.

Step 9

Brush the remaining 2 tablespoons of olive oil over the octopus tentacles.

Step 10

Grill the tentacles for 2-3 minutes on each side until they are slightly charred.

Step 11

Remove from the grill and slice into pieces if desired.

Step 12

Toss the grilled octopus tentacles with the prepared lemon-herb vinaigrette and serve immediately.

Nutrition Facts

Serving size	(2583.0g)

Amount per serving	% Daily Value*
Calories	1049.2

Total Fat 88.6g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 192mg	0%
Sodium 3349.7mg	0%
Total Carbohydrate 27.1g	0%
Dietary Fiber 3.2g	0%
Total Sugars 2.0g
Protein 53.7g	0%

Vitamin D 0IU	0%
Calcium 305.5mg	0%
Iron 5.8mg	0%
Potassium 1656.3mg	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: 71.2%

Protein: 19.2%

Carbs: 9.7%