Easy Grilled Octopus

If you’re looking to switch up your seafood game and try something new and exciting, this grilled octopus recipe cooked on a flat top griddle is the perfect dish for you.

With its tender, flavorful meat and crispy, charred exterior, this dish is sure to be a crowd-pleaser. And the best part? It’s surprisingly easy to make! Whether you’re a seasoned chef or a novice cook, you’ll be able to master this recipe and create a dish that’s sure to impress. So fire up your BBQ and get ready to cook up a storm with this delicious grilled octopus recipe!

PREP TIME
15 mins

COOK TIME
2 hrs 30 mins

COURSE
Sea food

CUISINE
Mediterranean

SERVINGS
6

CALORIES
616 kcal

EQUIPMENT

Brabura kar 40 L klasse
Skottsberg cast iron casserole/dutch oven 28cm

INGREDIENTS

2 cloves of garlic chopped
2 white onions diced
½ tbsp olive oil
400 grams tomato pulp
50 grams black olives
50 grams brined capers
400 grams mackerel
1 baguette

Herb Seasoning

3 cloves of garlic chopped
40 grams fresh parsley chopped
1 tbsp lemon juice
250 ml olive oil extra virgin
2 tbsp coarse sea salt
1 tsp ground black pepper

INSTRUCTIONS

Fire up your grill. In my case i’m using a flattop griddle with a hotzone on one side.
Heat up a cast iron dutch oven and start softening your onions.
Add the garlic, a can of fine tomato pulp, 50 grams of black olives and 50 grams of brined capers
After around 10 minutes the moiste is vaporated and your tomatoes ar now sweet.
Add the octopus to the dutch oven.
Add water untill the octopus is covered completely and let it simmer for around 2 hours.
Grab a bowl and add the chopped garlic and parsley.
Squeeze out half a lemon and fill it up with a cup of olive oil.
Season with 2 tbsp of salt and a tsp of black pepper
Chop the cooked octopus into tiny chunks.
Mix with 2 tbsp of the herb seasoning.
Turn up the heat of the grill and strart searing the octopus on the flat top griddle in the middle with a cooler side on one side.
Sear untill you see a little bit of crunch and sear marks. You don’t need to grill any further.
Scrape the octopus tightly off the surface and shove it to the cooler side.
Season some mackerel with the herb seasoning on the side and sear it off whole on the griddle.
Flip them half way trough the cook.
Soak up some of the excess juices with some ripped baguette and let it bake on the plate.
Serve the octopus with a mackeral on the side and pour some of that leftover bouillon on top. with a grilled piece of bread on the side.

VIDEO

NUTRITION

Calories: 616kcal
Saturated Fat: 7g
Sodium: 2898mg
Vitamin A: 782IU

Carbohydrates: 30g
Polyunsaturated Fat: 6g
Potassium: 630mg
Vitamin C: 21mg

Protein: 19g
Monounsaturated Fat: 32g
Fiber: 3g
Calcium: 112mg

Fat: 47g
Cholesterol: 31mg
Sugar: 7g
Iron: 4mg

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