Barbecued Octopus with Lemon and Oregano is a delightful dish that combines the tender, savory flavors of octopus with the fresh zest of lemon and the earthy notes of oregano. This Mediterranean-inspired recipe is perfect for outdoor grilling sessions and is sure to impress your guests with its exotic appeal and delicious taste. Here’s how to make it:
Ingredients:
- 1 large octopus (about 2-3 pounds), cleaned and tentacles separated
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 lemons, one juiced and one cut into wedges for serving
- 2 tablespoons fresh oregano leaves, chopped, plus more for garnish
- 2 garlic cloves, minced
- Salt and freshly ground black pepper, to taste
- Additional herbs (optional, such as parsley or thyme for garnish)
Instructions:
1. Prepare the Octopus:
- If not already done, clean the octopus by removing the beak and ink sac. Rinse under cold water.
- In a large pot, bring water to a boil. Add the octopus, reduce the heat, and simmer gently for about 45-60 minutes or until tender. The cooking time may vary depending on the size of the octopus.
- Once tender, remove the octopus from the pot and let it cool. Once cool enough to handle, you can optionally remove the skin for a smoother texture, but it’s not necessary.
2. Marinate the Octopus:
- In a large bowl, combine the olive oil, lemon juice, chopped oregano, minced garlic, salt, and pepper.
- Add the cooled octopus tentacles to the marinade and toss well to coat. Let the octopus marinate for at least 30 minutes, or for better flavor, leave it in the refrigerator for a few hours or overnight.