Whole30 Grilled Octopus Tentacle with Lemon-Herb Vinaigrette

Elevate your seafood game with this Whole30 Grilled Octopus Tentacle with Lemon-Herb Vinaigrette—a sophisticated, paleo-friendly dish that combines tender, smoky octopus with a bright, zesty vinaigrette. Perfectly boiled and char-grilled for an irresistibly succulent texture, the octopus is infused with a medley of fresh parsley, oregano, garlic, and lemon zest, delivering layers of Mediterranean-inspired flavor. Finished with a drizzle of olive oil and tangy red wine vinegar, this healthy and gluten-free recipe is ideal for date nights, dinner parties, or anyone seeking a unique Whole30-compliant meal. Ready in just over an hour, this dish pairs beautifully with a crisp side salad or roasted veggies for a complete and flavorful feast!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 pieces Whole octopus tentacles
• 2 tablespoons Olive oil
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice
• 1 tablespoons Red wine vinegar
• 2 tablespoons Fresh parsley
• 1 tablespoon Fresh oregano
• 2 cloves Garlic cloves
• 1 teaspoon Lemon zest

Directions

Step 1

Rinse the octopus tentacles under cold water to remove any residue. Pat them dry with paper towels.

Step 2

In a large pot, bring water to a boil. Add the octopus tentacles and boil for about 30 minutes, or until tender when pierced with a fork.

Step 3

While the octopus is boiling, prepare the lemon-herb vinaigrette. Mince the garlic cloves and chop the parsley and oregano finely.

Step 4

In a medium bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, chopped parsley, chopped oregano, sea salt, black pepper, and lemon zest. Set aside.

Step 5

Once the octopus tentacles are tender, remove them from the boiling water and let them cool slightly. Pat them dry with paper towels.

Step 6

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

Step 7

Brush the octopus tentacles lightly with some olive oil and season with a bit more sea salt and black pepper.

Step 8

Grill the octopus tentacles for 3-4 minutes per side, or until they have char marks and are heated through.

Step 9

Remove the octopus from the grill and let them rest for a couple of minutes. Slice the tentacles into shorter segments for serving.

Step 10

Drizzle the grilled octopus with the prepared lemon-herb vinaigrette and serve immediately, optionally garnished with extra lemon wedges and chopped herbs. Enjoy your meal!

Nutrition Facts

Serving size	(436.1g)

Amount per serving	% Daily Value*
Calories	561.7

Total Fat 31.7g	0%
Saturated Fat 5.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 163.2mg	0%
Sodium 3115.0mg	0%
Total Carbohydrate 14.5g	0%
Dietary Fiber 1.8g	0%
Total Sugars 0.9g
Protein 51.7g	0%

Vitamin D 0IU	0%
Calcium 238.0mg	0%
Iron 19.3mg	0%
Potassium 1359.4mg	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: 51.9%

Protein: 37.6%

Carbs: 10.5%