Whole30 Grilled Octopus

Elevate your Whole30 meal plan with this tantalizing Grilled Octopus recipe—a dish that’s as elegant as it is nutritious. Perfectly tender octopus is simmered with fragrant bay leaf and lemon before being grilled to smoky perfection, creating a delightful caramelized exterior. A simple marinade of extra virgin olive oil, garlic, and red wine vinegar infuses every bite with robust Mediterranean flavors, while fresh parsley and a finishing splash of lemon juice brighten the dish. Ready in just over an hour and designed to impress, this paleo-friendly recipe is an ideal appetizer or main course, pairing beautifully with grilled vegetables or a crisp salad. Dive into this Whole30-approved seafood masterpiece for a restaurant-quality meal that’s grain-free, dairy-free, and bursting with flavor.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 pounds fresh octopus
• 1 whole lemon
• 1 tablespoon extra virgin olive oil
• 3 whole garlic cloves
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 whole bay leaf
• 1 tablespoon red wine vinegar
• 4 cups water

Directions

Step 1

Start by cleaning the octopus under cold running water. Remove the beak by cutting around it with a knife and discard it, then remove the eyes.

Step 2

In a large pot, bring 4 cups of water to a simmer. Add 1 tablespoon of sea salt, the bay leaf, and a halved lemon.

Step 3

Once the water is simmering, submerge the octopus tentacles into the water for a few seconds and lift them out. Repeat this two more times to help the tentacles curl nicely.

Step 4

Place the octopus into the pot, ensuring it is submerged completely. Reduce the heat to low, cover, and let it simmer for about 40-45 minutes or until tender. Test by inserting a knife into the thickest part; it should go in easily.

Step 5

While the octopus is simmering, mince the garlic and finely chop the parsley, reserving 1 tablespoon for garnish.

Step 6

Once the octopus is tender, remove from the pot and drain well. Allow it to cool slightly, then slice it into manageable pieces, usually separating the tentacles.

Step 7

In a large bowl, combine the octopus pieces, olive oil, minced garlic, 1 teaspoon of sea salt, black pepper, and red wine vinegar. Mix well to coat the octopus evenly.

Step 8

Preheat a grill to medium-high heat. Once hot, place the octopus on the grill, cooking for 3-4 minutes on each side until it develops a nice char and grill marks.

Step 9

Remove the octopus from the grill and let it rest for a couple of minutes. Squeeze fresh lemon juice over the top and sprinkle with the reserved chopped parsley.

Step 10

Serve warm as an appetizer or main course, paired with a simple compliant salad or grilled vegetables.

Nutrition Facts

Serving size	(1984.6g)

Amount per serving	% Daily Value*
Calories	907.9

Total Fat 23.4g	0%
Saturated Fat 3.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 435.4mg	0%
Sodium 6774.0mg	0%
Total Carbohydrate 30.7g	0%
Dietary Fiber 2.9g	0%
Total Sugars 1.5g
Protein 136.9g	0%

Vitamin D 0IU	0%
Calcium 592.9mg	0%
Iron 49.7mg	0%
Potassium 3399.5mg	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: 23.9%

Protein: 62.2%

Carbs: 13.9%