I tried octopus for the first time at a seaside dinner in Greece, where the tender flesh and smoky char showed me how simple ingredients can create something unforgettable. At home, I recreate that memory by poaching until it’s meltingly tender, then grilling briefly to pick up just a hint of char. A finishing drizzle of parsley, olive oil and fresh lime wedges brings everything together in a melt-in-your-mouth succulent bite.

Grilled Octopus With Parsley & Lime Drizzle
Grilled Octopus With Parsley & Lime Drizzle

Ingredients

2 lbs fresh octopus, cleaned

4 garlic cloves, minced

1 tsp smoked paprika 

1 tsp salt (plus more to taste)

½ tsp freshly ground black pepper

½ tsp dried oregano

2 bay leaves

4 Tbsp extra-virgin olive oil, divided

2 -3 Tbsp fresh parsley, finely chopped, plus extra for garnish

Juice of 1 lime, plus 1 lime cut into wedges for serving

½ tsp crushed red pepper flakes (optional, for a touch of heat)

UNSTICK BBQ Grilling Sheet

Steps

  1. Place the octopus, half of the minced garlic, bay leaves, salt, pepper, oregano, and crushed red pepper flakes (if using) in a large pot of water and bring to a boil. Continue to boil for approximately 10 minutes, and then reduce heat and simmer for about minutes, or until the octopus is very tender and a fork goes in easily. Turn off the heat and let the octopus rest in the hot liquid for 10 minutes, then transfer to a plate and let cool just enough to handle.
  2. Slice the tentacles into equal-sized pieces, about 2–3 inches long. In a bowl, toss the pieces with 2 Tbsp olive oil, smoked paprika, juice of 1 lime, and the remaining minced garlic. Let sit for 10 minutes. Meanwhile, preheat your grill to medium-high heat and place the UNSTICK BBQ Grilling Sheet on the grates. Arrange the octopus in a single layer on the Unstick sheet and grill 3–4 minutes per side, flipping once, until you see light char marks.
  3. While the octopus is grilling, whisk together 2 Tbsp olive oil (add more if needed), the chopped parsley, and a pinch of salt. Once the octopus comes off the grill, transfer it to a serving platter, spoon the parsley–olive oil mixture both under and over the tentacles, squeeze any remaining lime juice on top, and garnish with extra parsley. Serve immediately with lime wedges on the side.

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