Recipe courtesy of Elias Corner for Fish
Octopus
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- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Cook: 55 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 354
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 51 g
- Cholesterol
- 163 mg
- Sodium
- 888 mg
- Level: Easy
- Total: 1 hr
- Prep: 5 min
- Cook: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 354
- Total Fat
- 10 g
- Saturated Fat
- 2 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 51 g
- Cholesterol
- 163 mg
- Sodium
- 888 mg
Ingredients
Directions
- Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered.
- In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes.
- Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano.
