20 Delicious Grilled Octopus Recipes for Seafood Lovers

Venture into the world of seafood delights with our roundup of 20 Delicious Grilled Octopus Recipes for Seafood Lovers! Perfect for home cooks looking to spice up their dinner routine, these recipes promise a taste of the ocean’s bounty right from your grill. Whether you’re a seasoned chef or a curious newbie, get ready to dive into flavors that will make your taste buds dance. Keep reading to discover your next favorite dish!

Grilled Octopus with Lemon and Olive Oil

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. There’s something profoundly satisfying about preparing grilled octopus, its tender flesh promising a dance of flavors with just lemon and olive oil.

Ingredients

• 1 lb octopus, cleaned (I find freezing it overnight makes tenderizing a breeze)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp fresh lemon juice (strained to avoid any bitterness)
• 1 tsp sea salt (coarse, for that perfect crunch)
• 1/2 tsp freshly ground black pepper (because freshly ground makes all the difference)

Instructions

1. Thaw the octopus in the refrigerator overnight if frozen, then rinse under cold water.
2. Bring a large pot of water to a boil, then gently submerge the octopus, reducing the heat to a simmer. Cook for 45 minutes until tender (a fork should easily pierce the thickest part).
3. Preheat your grill to medium-high, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. While the grill heats, pat the octopus dry with paper towels, then brush it evenly with olive oil, seasoning both sides with salt and pepper.
5. Grill the octopus for 3-4 minutes per side, looking for those beautiful char marks that signal it’s ready.
6. Transfer to a serving plate, drizzle with the remaining olive oil and fresh lemon juice, letting the flavors meld for a minute before serving.

Just as the sun sets, painting the sky in hues of orange and pink, this dish comes to life with a texture that’s tender yet slightly chewy, a testament to the sea’s bounty. The lemon’s acidity cuts through the richness, making each bite a refreshing surprise. Serve it atop a bed of arugula for a peppery contrast, or alongside grilled bread to soak up every last drop of that lemony olive oil.

Spicy Grilled Octopus with Garlic Sauce

Beneath the gentle hum of the kitchen, the spicy grilled octopus with garlic sauce emerges as a dish that whispers of summer evenings and the salty breeze of the coast. It’s a recipe that demands patience, rewarding the cook with textures and flavors that are as complex as they are comforting.

Ingredients

• 1 lb octopus, cleaned and tenderized (I find freezing it overnight helps tenderize it further)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1 tbsp smoked paprika (for that deep, smoky warmth)
• 1 tsp cayenne pepper (adjust based on your heat preference)
• 1/2 cup Greek yogurt (room temperature blends smoother)
• 1 lemon, juiced (about 2 tbsp, freshly squeezed is key)
• Salt, 1 tsp (I prefer sea salt for its mineral touch)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F to get those perfect grill marks.
2. In a bowl, whisk together the olive oil, minced garlic, smoked paprika, cayenne pepper, and salt. This marinade is your flavor foundation.
3. Pat the octopus dry with paper towels, then coat it evenly with the marinade. Let it sit for 10 minutes to absorb the flavors.
4. Grill the octopus for about 4-5 minutes per side. Look for a slight char and the flesh to firm up, indicating it’s done.
5. While the octopus rests, mix the Greek yogurt and lemon juice in a small bowl for the garlic sauce. A tip: let it sit for a few minutes to let the flavors meld.
6. Slice the grilled octopus into bite-sized pieces. Drizzle with the garlic sauce before serving.

Perfectly grilled octopus offers a tender chew, with the spicy marinade and creamy garlic sauce creating a balance that’s both bold and nuanced. Serve it atop a crisp salad or with crusty bread to soak up every last bit of sauce.

Grilled Octopus and Potato Salad

Floating through the kitchen this morning, the idea of combining the tender, smoky flavors of grilled octopus with the comforting earthiness of potatoes felt like a gentle nod to summer’s simplicity. It’s a dish that whispers of seaside picnics and the quiet joy of assembling flavors that feel both familiar and thrillingly new.

Ingredients

• 1 lb octopus, cleaned (I find the frozen ones thaw beautifully and are more tender)
• 1 lb baby potatoes, halved (their buttery texture is unmatched)
• 3 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 2 cloves garlic, minced (because everything’s better with garlic)
• 1 lemon, juiced (for that bright, sunny acidity)
• Salt and freshly ground black pepper (to season, but we’ll be specific)
• 1 tbsp smoked paprika (it adds a whisper of the grill, even indoors)

Instructions

1. Preheat your grill to medium-high, about 400°F, ensuring it’s clean to prevent sticking.
2. Boil the potatoes in salted water until just tender, about 10 minutes, then drain and let them steam dry for a crispier finish.
3. While the potatoes cook, pat the octopus dry and rub it with 1 tbsp olive oil, salt, and the smoked paprika, massaging the flavors in.
4. Grill the octopus for about 4 minutes per side, until you see those beautiful char marks and the flesh firms up slightly.
5. In a large bowl, whisk together the remaining olive oil, minced garlic, and lemon juice for the dressing.
6. Slice the grilled octopus into bite-sized pieces and toss with the warm potatoes and dressing, seasoning with salt and pepper to your liking.

Layering the smoky octopus with the creamy potatoes creates a dance of textures that’s both hearty and delicate. Serve it atop a bed of arugula for a peppery contrast, or alongside crusty bread to soak up every last drop of the lemony dressing.

Herb-Marinated Grilled Octopus

Zephyrs of summer breeze remind me of the sea, and today, I’m drawn to the tender embrace of herb-marinated grilled octopus, a dish that whispers of coastal evenings and the simplicity of the ocean’s bounty.

Ingredients

• 1.5 lbs octopus, cleaned (I find the frozen ones from the Mediterranean to be surprisingly tender)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (because more garlic is always better)
• 1 tbsp fresh rosemary, finely chopped (from my tiny balcony garden)
• 1 tbsp fresh thyme leaves (dried just doesn’t compare)
• 1 lemon, juiced (room temp for maximum juice yield)
• 1 tsp sea salt (I prefer the subtle crunch of flaky Maldon)
• 1/2 tsp freshly ground black pepper (freshly ground makes all the difference)

Instructions

1. In a large bowl, combine the olive oil, minced garlic, rosemary, thyme, lemon juice, sea salt, and black pepper to create the marinade.
2. Add the cleaned octopus to the bowl, ensuring it’s fully submerged in the marinade. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to a medium-high heat of 375°F. Tip: A well-heated grill prevents sticking.
4. Remove the octopus from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Place the octopus on the grill. Cook for 4-5 minutes per side, basting occasionally with the reserved marinade. Tip: Look for those beautiful grill marks as a sign to flip.
6. Once grilled, transfer the octopus to a cutting board. Let it rest for 3 minutes before slicing. Tip: Resting ensures juiciness.

Perfectly grilled octopus offers a delightful contrast of charred edges and tender, succulent flesh. Serve it atop a vibrant salad or with a drizzle of the remaining marinade for an extra burst of flavor. Pair it with a crisp white wine, and let the evening unfold.

Grilled Octopus with Chimichurri Sauce

Just as the summer sun begins to warm the morning air, there’s something deeply satisfying about preparing a dish that feels both adventurous and comforting. Grilled octopus with chimichurri sauce is one such dish, where the tender, smoky flavors meet the bright, herby sauce in a dance of textures and tastes.

Ingredients

• 1 lb octopus, cleaned (I find that frozen octopus, thawed overnight, works beautifully and is more tender)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (because fresh is always best)
• 1/2 cup fresh parsley, finely chopped (the flat-leaf kind has a more robust flavor)
• 2 tbsp fresh oregano, finely chopped (or 2 tsp dried, but fresh makes a difference)
• 1/4 cup red wine vinegar (it adds a nice tanginess)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt, to taste (I like using sea salt for its mineral quality)

Instructions

1. In a large pot, bring water to a boil and add the octopus. Reduce heat to a simmer and cook for 45 minutes, or until tender when pierced with a fork.
2. While the octopus cooks, prepare the chimichurri sauce by combining olive oil, garlic, parsley, oregano, red wine vinegar, red pepper flakes, and salt in a bowl. Stir well and set aside to let the flavors meld.
3. Once the octopus is tender, remove it from the water and pat dry with paper towels. Tip: Letting it dry well ensures a better sear on the grill.
4. Preheat your grill to medium-high heat, about 400°F. Brush the octopus lightly with olive oil to prevent sticking.
5. Grill the octopus for 3-4 minutes per side, until you achieve those desirable char marks. Tip: Don’t move it too much; letting it sit ensures a good crust.
6. Transfer the grilled octopus to a serving plate and drizzle generously with the chimichurri sauce. Tip: Serve the remaining sauce on the side for those who love an extra kick.

Best enjoyed when the octopus is still slightly warm, the contrast between the smoky, tender flesh and the vibrant, herby sauce is nothing short of magical. Try serving it over a bed of arugula for a peppery contrast, or alongside grilled lemon halves for a citrusy squeeze.

Smoky Grilled Octopus with Paprika

Now, as the early summer breeze whispers through the kitchen window, I find myself drawn to the allure of the sea, its flavors, and the simple joy of grilling. This smoky grilled octopus with paprika is a dish that marries the ocean’s depth with the earth’s warmth, a recipe that feels like a quiet celebration of both.

Ingredients

• 1 large octopus (about 3 pounds), thawed if frozen – I’ve found that a slower thaw in the fridge overnight makes all the difference.
• 1/4 cup extra virgin olive oil – my go-to for its fruity notes that complement the smokiness.
• 2 tbsp smoked paprika – the star of the show, adding a deep, smoky sweetness.
• 1 tsp salt – just enough to enhance, not overpower.
• 1 lemon, cut into wedges – for that bright finish that lifts the whole dish.

Instructions

1. Rinse the octopus under cold water, focusing on the tentacles to remove any residual grit.
2. In a large pot, bring water to a boil and submerge the octopus, cooking for about 45 minutes until tender. A tip: the octopus is ready when a knife slides in easily.
3. Preheat your grill to medium-high, around 400°F, ensuring those perfect grill marks.
4. While the grill heats, pat the octopus dry and coat it evenly with olive oil, then sprinkle with smoked paprika and salt. A little massage here ensures every bite is flavorful.
5. Grill the octopus for 3-4 minutes per side, watching for those beautiful char lines. Tip: don’t move it too soon; let the grill do its magic.
6. Remove from the grill and let it rest for a few minutes. This waiting period allows the juices to redistribute.
7. Serve with lemon wedges on the side. Tip: a squeeze of lemon right before eating brightens the smoky flavors.

Unbelievably tender with a charred exterior, this octopus carries the smokiness of the paprika like a whisper of campfire under the stars. Try serving it over a bed of arugula for a peppery contrast, or alongside grilled bread to soak up the juices.

Grilled Octopus with Fennel and Orange

Under the soft glow of the kitchen light, there’s something deeply satisfying about preparing grilled octopus, its tender flesh promising a blend of the sea’s briny depths with the bright, citrusy notes of orange and the subtle licorice whisper of fennel.

Ingredients

• 1 lb octopus, cleaned (I find the frozen ones from the Asian market are surprisingly tender)
• 1 large fennel bulb, thinly sliced (don’t skip the fronds; they’re great for garnish)
• 2 oranges, segmented (save the juice; it’s liquid gold)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (I prefer sea salt for its crunch)
• 1/2 tsp black pepper, freshly ground
• 2 cloves garlic, minced (because garlic makes everything better)

Instructions

1. Preheat your grill to medium-high, about 400°F, ensuring it’s clean to prevent sticking.
2. In a large bowl, toss the octopus with 2 tbsp olive oil, salt, and pepper, massaging the seasoning into its tentacles.
3. Grill the octopus for 4-5 minutes per side, until you see those beautiful char marks. Tip: Don’t move it too soon; let the grill do its magic.
4. While the octopus rests, heat the remaining olive oil in a pan over medium heat. Add the fennel and garlic, sautéing until just soft, about 3 minutes.
5. Add the orange segments and reserved juice to the pan, warming through for another minute. Tip: The juice will deglaze the pan, picking up all the tasty bits.
6. Slice the octopus into bite-sized pieces and toss with the fennel-orange mixture. Tip: A sprinkle of fennel fronds adds a fresh, herby finish.

The octopus, now tender with a slight chew, carries the smoky grill marks like badges of honor. Paired with the sweet and slightly bitter oranges and fennel, it’s a dish that dances between the rustic and the refined. Serve it atop a bed of arugula for a peppery contrast, or with crusty bread to soak up the juices.

Garlic Butter Grilled Octopus

Sometimes, the most memorable meals come from the simplest ingredients, transformed with a bit of patience and care. This dish, with its tender octopus and rich garlic butter, is a testament to that truth, offering a taste of the sea with every bite.

Ingredients

• 1 lb octopus, cleaned (I find frozen works just as well as fresh, and it’s often more convenient)
• 4 tbsp unsalted butter (I always reach for the good stuff here; it makes all the difference)
• 3 garlic cloves, minced (freshly minced garlic brings a brightness that powdered just can’t match)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch and flavor)
• 1/4 tsp black pepper (freshly ground, if you can)
• 1 lemon, cut into wedges (for that essential squeeze of brightness at the end)

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring it’s clean to prevent sticking.
2. In a small saucepan over low heat, melt the butter with the minced garlic, stirring occasionally until fragrant, about 2 minutes. Set aside.
3. Pat the octopus dry with paper towels, then rub it all over with olive oil, salt, and pepper.
4. Place the octopus on the grill, cooking for about 4-5 minutes per side, until you see nice grill marks and the flesh is firm to the touch.
5. Brush the octopus with the garlic butter during the last minute of grilling, allowing the flavors to meld.
6. Remove from the grill and let it rest for a couple of minutes before slicing. This helps the juices redistribute.
7. Serve with lemon wedges on the side for squeezing over the top.

You’ll find the octopus has a delightful chew, not too tough, with the garlic butter adding a luxurious depth. Try serving it over a bed of arugula for a peppery contrast, or alongside grilled bread to soak up every last bit of that garlicky goodness.

Grilled Octopus with Romesco Sauce

Zenith moments in the kitchen often come from the simplest dishes, where the sea meets the flame, and tradition blends with a touch of personal flair. Today, let’s gently guide you through preparing a dish that’s as much about the process as it is about the plate—grilled octopus with romesco sauce, a melody of textures and tastes that sings of summer evenings.

Ingredients

• 1 lb octopus, cleaned (thawed if frozen, for tenderness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp smoked paprika (for that whisper of smoke)
• 1/2 tsp sea salt (I prefer the crunch between fingers)
• 1 cup romesco sauce (homemade or your favorite jarred version)
• 1 lemon, cut into wedges (for a bright finish)

Instructions

1. Preheat your grill to medium-high, aiming for a steady 400°F—this ensures a good sear without overcooking.
2. While the grill heats, pat the octopus dry with paper towels; moisture is the enemy of a perfect char.
3. Rub the octopus all over with olive oil, then season with smoked paprika and sea salt, massaging the spices in gently.
4. Place the octopus on the grill, curling the tentacles to prevent them from falling through the grates. Grill for 4-5 minutes per side, looking for those coveted grill marks and a slight crispness.
5. Transfer the grilled octopus to a plate, letting it rest for 3 minutes—this allows the juices to redistribute.
6. Serve with a generous dollop of romesco sauce and lemon wedges on the side for squeezing over just before eating.

Octopus, when grilled just right, offers a delightful contrast—tender yet slightly chewy, with a smoky sweetness that the romesco sauce complements beautifully. Consider serving it over a bed of arugula for a peppery contrast, or alongside grilled bread to soak up every last bit of sauce.

Asian-Inspired Grilled Octopus

Now, as the morning light filters through the kitchen window, I find myself drawn to the quiet artistry of preparing an Asian-inspired grilled octopus. It’s a dish that marries the bold flavors of the East with the simplicity of grilling, creating something truly special for the table.

Ingredients

• 1 lb octopus, cleaned (I find the smaller ones more tender)
• 1/4 cup soy sauce (low-sodium is my preference for better control over saltiness)
• 2 tbsp honey (local honey adds a lovely depth)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp sesame oil (toasted, for that nutty aroma)
• 1 tbsp rice vinegar (for a subtle tang)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 2 tbsp extra virgin olive oil (my go-to for grilling)

Instructions

1. In a bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, rice vinegar, and red pepper flakes to create the marinade.
2. Add the octopus to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, though overnight marination is ideal for deeper flavor.
3. Preheat your grill to medium-high, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Remove the octopus from the marinade, letting excess drip off. Reserve the marinade for basting.
5. Grill the octopus for about 4-5 minutes per side, basting occasionally with the reserved marinade, until the edges are slightly charred and the flesh is firm yet tender.
6. Transfer to a cutting board and let it rest for a few minutes before slicing. This allows the juices to redistribute, ensuring every bite is moist.

When you take that first bite, the octopus should offer a delightful chew, its sweetness enhanced by the caramelized edges. Serve it atop a bed of jasmine rice or alongside a crisp Asian slaw for a meal that sings with contrast and harmony.

Grilled Octopus with Tomato and Basil

Venturing into the realm of seafood, there’s something profoundly satisfying about the tender, smoky flavors of grilled octopus, especially when paired with the bright, fresh notes of tomato and basil. It’s a dish that whispers of summer evenings and the gentle lapping of waves against the shore.

Ingredients

• 1 lb octopus, cleaned (thawed if frozen, for even cooking)
• 2 tbsp extra virgin olive oil (my go-to for its fruity depth)
• 1 cup cherry tomatoes, halved (their sweetness balances the octopus beautifully)
• 1/4 cup fresh basil leaves, torn (for that irreplaceable aroma)
• 1 lemon, juiced (about 2 tbsp, to brighten the dish)
• 1 tsp sea salt (I prefer the crunch and purity of sea salt)
• 1/2 tsp freshly ground black pepper (for a subtle heat)

Instructions

1. Preheat your grill to medium-high, about 400°F, ensuring it’s clean to prevent sticking.
2. Pat the octopus dry with paper towels; moisture is the enemy of a good sear.
3. Rub the octopus with 1 tbsp olive oil, then season evenly with salt and pepper.
4. Grill the octopus for about 4-5 minutes per side, until you see distinct grill marks and the flesh is firm yet tender.
5. While the octopus rests, toss the cherry tomatoes and basil with the remaining olive oil and lemon juice in a bowl.
6. Slice the octopus into bite-sized pieces and gently mix with the tomato and basil salad.
7. Let the dish sit for 5 minutes before serving to allow the flavors to meld.

The octopus should be tender with a slight chew, its smokiness complemented by the juicy tomatoes and aromatic basil. Serve it atop a slice of crusty bread to soak up the vibrant juices, turning a simple dish into a memorable meal.

Grilled Octopus with Caper and Olive Tapenade

Evenings like these call for something that whispers of the sea, a dish that carries the warmth of the grill and the briny kiss of the ocean. Grilled octopus with caper and olive tapenade is just that—a melody of textures and flavors that feels both indulgent and intimately simple.

Ingredients

• 1 lb octopus, cleaned (I find the frozen ones thaw beautifully and are more tender)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp capers, drained (their salty pop is irreplaceable)
• 1/2 cup Kalamata olives, pitted and roughly chopped (for a deep, fruity bitterness)
• 1 garlic clove, minced (because what’s tapenade without garlic?)
• 1 tbsp lemon juice (freshly squeezed, please, for that bright acidity)
• 1/2 tsp red pepper flakes (just enough to whisper heat)

Instructions

1. Preheat your grill to medium-high, aiming for about 400°F. A well-heated grill ensures those beautiful char marks.
2. While the grill heats, pat the octopus dry with paper towels. Moisture is the enemy of a good sear.
3. Brush the octopus lightly with 2 tbsp of the olive oil. This helps in achieving that golden crust.
4. Place the octopus on the grill. Cook for about 4-5 minutes per side. You’re looking for a slight char and the flesh to firm up.
5. Meanwhile, in a small bowl, combine the remaining olive oil, capers, olives, garlic, lemon juice, and red pepper flakes. Stir gently to marry the flavors.
6. Once the octopus is grilled, let it rest for 3 minutes. Resting allows the juices to redistribute.
7. Slice the octopus into bite-sized pieces and drizzle with the tapenade. The contrast of the smoky octopus and the vibrant tapenade is magical.

Zesty and tender, the octopus carries a smoky depth that the tapenade cuts through with its briny brightness. Serve it atop a slice of crusty bread or alongside a simple arugula salad for a meal that feels both rustic and refined.

Grilled Octopus with Sweet Chili Sauce

Under the soft glow of the kitchen light, there’s something almost meditative about preparing grilled octopus, its tender flesh promising a blend of smoky and sweet with every bite.

Ingredients

• 1 lb octopus, cleaned (I find freezing it overnight makes it more tender)
• 1/4 cup sweet chili sauce (the brand with the rooster logo is my favorite for its perfect balance of heat and sweetness)
• 2 tbsp extra virgin olive oil (a drizzle of the good stuff really elevates the dish)
• 1 tsp salt (I like to use sea salt for its subtle crunch)
• 1/2 tsp black pepper (freshly ground, if you can)

Instructions

1. Thaw the octopus overnight in the refrigerator if frozen, then rinse under cold water and pat dry with paper towels.
2. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. In a small bowl, mix the sweet chili sauce with olive oil, salt, and black pepper to create a marinade.
4. Coat the octopus evenly with the marinade, letting it sit for 10 minutes to absorb the flavors.
5. Grill the octopus for 4-5 minutes per side, watching for those beautiful char marks that signal it’s time to flip.
6. Remove from the grill and let it rest for 3 minutes before slicing to keep the juices locked in.

Kaleidoscopic in flavor, the grilled octopus offers a delightful contrast between the charred exterior and the succulent interior. Serve it atop a bed of crisp greens or alongside a cooling cucumber salad for a meal that sings of summer evenings.

Grilled Octopus and Chorizo Skewers

Yesterday, as the golden light of evening spilled across the kitchen, I found myself drawn to the sea’s bounty and the smoky allure of chorizo, a pairing that sings of summer evenings and shared meals.

Ingredients

• 1 lb octopus, cleaned and tenderized (I find the frozen kind works wonders here, already prepped for tenderness)
• 1/2 lb chorizo, sliced into 1/2-inch thick rounds (the spicy variety adds a lovely kick)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lemon, zested and juiced (for that bright, citrusy finish)
• 1 tsp smoked paprika (it whispers of open fires and rustic feasts)
• Salt, just a pinch (to elevate the natural flavors)

Instructions

1. Preheat your grill to medium-high, aiming for about 400°F, to ensure those perfect grill marks without burning.
2. While the grill heats, thread the octopus and chorizo alternately onto skewers, leaving a little space between each piece for even cooking.
3. Brush the skewers lightly with olive oil; this not only prevents sticking but also helps the paprika adhere.
4. Sprinkle the skewers with smoked paprika and a pinch of salt, turning to coat evenly for a uniform flavor.
5. Place the skewers on the grill, cooking for about 4 minutes per side. The octopus should turn a lovely pink, and the chorizo will crisp slightly at the edges.
6. Remove from the grill and drizzle with fresh lemon juice and zest right before serving to brighten the dish.

Combining the tender chew of octopus with the crisp, spicy chorizo creates a dance of textures and flavors on the palate. Serve these skewers atop a bed of arugula for a peppery contrast, or alongside a chilled glass of albariño to complement the smokiness.

Grilled Octopus with Mint Yogurt Sauce

Feeling the gentle warmth of the summer breeze, I find myself drawn to the simplicity and elegance of the sea. Grilled octopus, with its tender texture and smoky flavor, paired with a refreshing mint yogurt sauce, is a dish that speaks to the soul, offering a taste of the ocean’s bounty.

Ingredients

• 1 lb octopus, cleaned (I find freezing it overnight helps tenderize the meat)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (sea salt preferred for its clean taste)
• 1/2 tsp black pepper, freshly ground
• 1 cup Greek yogurt (full-fat for creaminess)
• 1/4 cup fresh mint leaves, finely chopped (the fragrance is irreplaceable)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 garlic clove, minced (for a subtle kick)

Instructions

1. Thaw the octopus if frozen, then rinse under cold water and pat dry with paper towels.
2. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
3. In a bowl, mix the octopus with olive oil, salt, and pepper, coating it evenly for maximum flavor.
4. Grill the octopus for about 4-5 minutes per side, looking for those beautiful char marks that signal perfect doneness.
5. While the octopus grills, whisk together Greek yogurt, mint, lemon juice, and garlic in a small bowl for the sauce. Tip: Let it sit for 10 minutes to allow the flavors to meld.
6. Once grilled, let the octopus rest for 3 minutes before slicing to retain its juices.
7. Serve the sliced octopus with a generous drizzle of the mint yogurt sauce on top.

Delight in the contrast of the smoky, tender octopus against the cool, tangy sauce. The mint adds a burst of freshness, making each bite a harmonious blend of flavors. Consider serving it over a bed of arugula for an added peppery note, or alongside grilled lemon halves for an extra zing.

Grilled Octopus with Roasted Red Pepper Sauce

Evenings like these call for something extraordinary, a dish that marries the sea’s bounty with the earth’s sweetness, a grilled octopus with roasted red pepper sauce that whispers of summer nights and shared stories.

Ingredients

• 1 lb octopus, cleaned (I find the frozen ones from the Asian market are surprisingly tender)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 large red bell peppers, roasted and peeled (the charred skins add a smoky depth)
• 2 garlic cloves, minced (because garlic makes everything better)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1/2 tsp smoked paprika (for that hint of mystery)
• Salt, to taste (I like flaky sea salt for its texture)

Instructions

1. Preheat your grill to medium-high, about 400°F, ensuring it’s clean to prevent sticking.
2. Pat the octopus dry with paper towels, then rub it all over with 2 tbsp of olive oil and a pinch of salt.
3. Grill the octopus for about 4-5 minutes per side, until you see those beautiful grill marks and the edges crisp slightly.
4. While the octopus grills, blend the roasted red peppers, garlic, remaining olive oil, lemon juice, and smoked paprika until smooth. Taste and adjust salt as needed.
5. Once the octopus is grilled, let it rest for 5 minutes before slicing. This keeps it juicy.
6. Serve the sliced octopus drizzled with the red pepper sauce, perhaps over a bed of arugula for a peppery contrast.

Basking in the dish’s success, the octopus offers a tender chew against the creamy, vibrant sauce, a dance of textures and flavors. Try serving it with crusty bread to soak up every last drop of sauce, turning a simple meal into a feast.

Grilled Octopus with Lemon Herb Butter

Gently swaying between the realms of the ocean and the grill, this dish brings a touch of the sea to your table with a melody of citrus and herbs. It’s a quiet celebration of flavors, where each bite tells a story of simplicity and elegance.

Ingredients

• 1 lb octopus, cleaned and tenderized (I find freezing it overnight does wonders for tenderness)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 3 tbsp unsalted butter, softened (room temp blends better with herbs)
• 1 lemon, zested and juiced (for that bright, sunny flavor)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp fresh parsley, finely chopped (adds a fresh, green touch)
• 1 tbsp fresh dill, finely chopped (for a slight anise hint)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F to get those perfect grill marks without burning.
2. In a small bowl, combine the softened butter, lemon zest, lemon juice, minced garlic, parsley, and dill. Mix until well blended. This lemon herb butter will be your flavor powerhouse.
3. Brush the octopus lightly with olive oil and season lightly with salt. The oil helps in achieving that desirable char.
4. Place the octopus on the grill. Cook for about 4-5 minutes per side. The octopus should have nice grill marks and be slightly firm to the touch.
5. Remove the octopus from the grill and let it rest for a couple of minutes. This allows the juices to redistribute, ensuring every bite is moist.
6. Slice the octopus into bite-sized pieces and drizzle with the lemon herb butter. The warmth of the octopus will melt the butter, creating a luscious coating.

Delight in the tender, slightly smoky octopus, its texture a perfect balance between chewy and soft, enveloped in the bright, herbaceous butter. Serve it atop a crisp salad or with crusty bread to soak up every last drop of that buttery goodness.

Grilled Octopus with Balsamic Glaze

Capturing the essence of summer evenings, this grilled octopus with balsamic glaze is a dish that whispers of the sea and the warmth of the grill. It’s a recipe that invites you to slow down, to savor each step as much as the final bite.

Ingredients

• 1 lb octopus, cleaned (I find the frozen ones from the Asian market are surprisingly tender)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp balsamic vinegar (aged, if you have it, for depth)
• 1 tsp honey (a local favorite, for a touch of sweetness)
• 2 cloves garlic, minced (because garlic makes everything better)
• Salt, to taste (I like a flaky sea salt for finishing)
• Freshly ground black pepper (just a pinch, to awaken the flavors)

Instructions

1. Preheat your grill to medium-high, aiming for about 400°F. A well-heated grill ensures those beautiful char marks.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, salt, and pepper. This glaze is your flavor powerhouse, so take a moment to taste and adjust.
3. Pat the octopus dry with paper towels. Moisture is the enemy of a good sear, so don’t skip this step.
4. Brush the octopus generously with half of the balsamic glaze. The sweetness will caramelize beautifully on the grill.
5. Place the octopus on the grill. Cook for about 4-5 minutes per side, looking for those coveted grill marks and a slight crispness.
6. Remove the octopus from the grill and immediately brush with the remaining glaze. The heat will help the flavors meld.
7. Let the octopus rest for a couple of minutes before slicing. This allows the juices to redistribute, ensuring every bite is succulent.

A symphony of textures awaits—tender yet slightly chewy octopus, with a glaze that’s both sweet and tangy. Serve it atop a crisp salad or with a side of grilled vegetables for a meal that feels like a celebration of summer.

Grilled Octopus with Avocado Salsa

Today, as the morning light filters through my kitchen window, I find myself drawn to the simplicity and elegance of combining the sea’s bounty with the earth’s creamy offerings. Grilled octopus with avocado salsa is a dish that whispers of summer evenings and the joy of shared meals.

Ingredients

• 1 lb octopus, cleaned (I find the frozen ones from my local fishmonger to be surprisingly tender)
• 2 ripe avocados (the kind that yield slightly to pressure, promising creaminess)
• 1/4 cup red onion, finely diced (for a sharp contrast to the avocado’s richness)
• 1 jalapeño, seeded and minced (adjust according to your heat preference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lime, juiced (about 2 tbsp, for a bright acidity)
• Salt, to taste (I prefer sea salt for its clean, mineral quality)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A well-heated grill ensures those beautiful char marks.
2. While the grill heats, pat the octopus dry with paper towels. This step is crucial for achieving a good sear.
3. Brush the octopus lightly with 1 tbsp of olive oil and season lightly with salt. The oil helps in creating a crisp exterior.
4. Place the octopus on the grill. Cook for about 4-5 minutes per side, until you see distinct grill marks and the flesh is firm to the touch.
5. As the octopus cooks, dice the avocados and combine them in a bowl with the red onion, jalapeño, remaining olive oil, lime juice, and a pinch of salt. Gently fold to mix, being careful not to mash the avocados.
6. Once the octopus is grilled, let it rest for a couple of minutes before slicing. This allows the juices to redistribute.
7. Serve the sliced octopus atop a generous spoonful of avocado salsa. The contrast between the smoky, tender octopus and the fresh, creamy salsa is nothing short of magical.

Gently, the flavors meld on the plate, the octopus’s smokiness playing off the salsa’s brightness. For an extra touch, drizzle with a bit more olive oil and a sprinkle of flaky salt right before serving.

Grilled Octopus with Ginger and Soy Sauce

Yesterday, as the golden hues of dusk painted the sky, I found myself drawn to the sea’s bounty, craving something that marries the ocean’s depth with the warmth of ginger and the umami of soy. Grilled octopus, with its tender embrace of flavors, became my evening’s muse.

Ingredients

• 1 lb octopus, cleaned (I find the smaller ones more tender)
• 1/4 cup soy sauce (a good quality one makes all the difference)
• 2 tbsp fresh ginger, grated (the sharper, the better)
• 2 tbsp olive oil (extra virgin, for that fruity note)
• 1 tbsp honey (to balance the saltiness)
• 1 clove garlic, minced (because garlic is life)
• 1/2 tsp red pepper flakes (for a gentle kick)

Instructions

1. In a bowl, whisk together soy sauce, grated ginger, olive oil, honey, minced garlic, and red pepper flakes. This marinade is your flavor foundation.
2. Add the cleaned octopus to the marinade, ensuring it’s fully coated. Let it sit for at least 30 minutes at room temperature; this patience rewards you with deeper flavors.
3. Preheat your grill to medium-high, about 400°F. A well-heated grill ensures those beautiful char marks.
4. Grill the octopus for about 4-5 minutes per side. Watch for the tentacles to curl and the edges to crisp—this is when you know it’s just right.
5. Remove from the grill and let it rest for a couple of minutes. This step is crucial for juiciness.

Biting into this dish, the octopus offers a delightful chew, its sweetness heightened by the marinade’s complexity. Serve it atop a crisp salad or with a side of grilled lemon for squeezing, transforming each bite into a celebration of contrasts.

Conclusion

Just like that, we’ve explored 20 mouthwatering grilled octopus recipes that promise to delight any seafood enthusiast! Whether you’re a seasoned chef or a curious home cook, there’s a dish here to spark your culinary creativity. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share this roundup on Pinterest for fellow foodies to enjoy. Happy cooking!

Bella Bacinos