Grilled Octopus with Olive Oil and Herb

Serving: Serve the grilled octopus warm with a side of Mediterranean salad, roasted vegetables, or crusty bread. It pairs wonderfully with a glass of crisp white wine.
Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently on the grill or in a skillet.
Variations
Spicy Version: Add more red pepper flakes to the marinade for a spicier kick.
Herb Substitutes: If you don’t have fresh oregano, try substituting with thyme or basil for a slightly different flavor profile.
Charred Lemon: For extra flavor, place the lemon halves on the grill alongside the octopus to char them, then squeeze over the octopus before serving.
FAQ
1. Can I use frozen octopus for this recipe?
Yes, frozen octopus works great! Just be sure to thaw it completely before cooking.

2. What if I don’t have a grill?
You can cook the octopus in a grill pan or under a broiler to achieve similar results. Just be sure to watch it closely to avoid overcooking.

3. How do I know when the octopus is done?
The octopus should be tender enough to pierce with a fork and have a slightly crispy exterior when grilled. It should not be rubbery or tough.

This Grilled Octopus with Olive Oil and Herb is a fresh, flavorful, and light dish that’s perfect for a summer gathering or a special occasion. The marinade adds a vibrant zesty twist, and the grilling process brings out the natural smoky flavors of the octopus. Enjoy!