Description
This grilled octopus recipe with Smoked Paprika Red Drizzle offers a restaurant-quality meal at home, featuring beautifully charred octopus complemented by a vibrant, smoky sauce. It’s a satisfying and easy option perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 1–2 lbs pre-cooked octopus, thawed (or raw, cleaned)
- 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
- 0.25 cup extra virgin olive oil
- 2 tsp smoked paprika
- 1 clove garlic, minced (or 0.5 tsp garlic powder)
- 1 tbsp red wine vinegar or lemon juice
- Pinch red pepper flakes (optional)
- 1 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
Instructions
- Prepare Octopus: If using raw octopus, clean thoroughly and boil in a large pot of salted water for 45-60 minutes until tender. Drain and cool. For pre-cooked octopus, pat it very dry with paper towels and cut any larger tentacles into individual pieces.
- Marinate Octopus: In a medium bowl, toss the prepared octopus with 1 tbsp olive oil, salt, and black pepper. Let it rest at room temperature for 15-30 minutes to absorb flavors, or a few hours in the fridge for deeper flavor.
- Prepare Grill: Preheat your outdoor grill to medium-high heat (about 400°F or 200°C). Once hot, lightly oil the grill grates using a folded paper towel dipped in oil.
- Grill Octopus: Place the marinated octopus directly onto the hot, oiled grill. Cook for 3-5 minutes per side until distinct char marks form and edges are slightly crispy.
- Make Drizzle: While the octopus grills, whisk together 0.25 cup extra virgin olive oil, 2 tsp smoked paprika, minced garlic, and 1 tbsp red wine vinegar (or lemon juice) in a small bowl. Stir in the optional pinch of red pepper flakes and the fresh chopped parsley.
- Serve Dish: Carefully remove the grilled octopus from the heat, arrange on a serving platter, and generously spoon the Smoked Paprika Red Drizzle over the warm octopus. Serve immediately.
Notes
Octopus is done when it has distinct grill marks, feels firm but tender, and has charred edges. For a faster meal, use pre-cooked octopus. If raw, ensure it’s very tender after boiling to avoid toughness. Ensure grill grates are clean and well-oiled to prevent sticking. For the drizzle, whisk vigorously, slowly adding oil if needed to emulsify.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 150 g
- Calories: 350 calories
- Sugar: 0 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg
Keywords: grilled octopus, seafood, Mediterranean, easy dinner, smoked paprika, red drizzle, weeknight meal, entertaining, healthy eating