Going deep into the ocean for this recipe!  I have had grilled octopus at restaurants numerous times, but never made it myself.  So, as we are in the middle of an arctic freeze, why not grill up some tentacles and pretend I’m somewhere tropical. The added freshness from the zesty lemon and vinegar are perfect with some charcoaled flavored octopus.

First prepare the lemon sauce.

Since the octopus will only take a few minutes to grill up, first get started on the lemon sauce.  Keep the ingredients very simple as they are going to be the dominant flavors of the dish.

Start off with squeezing juice from 2 lemons, add some red wine vinegar, olive oil, minced garlic and garlic and herb seasoning. Whisk the ingredients together and set aside.

How to perfectly grill octopus.

I purchased blanched octopus from my local Mariano’s.  This means it’s already been cleaned and boiled. If you get your hands on some fresh tentacles, boil them for 45 minutes and let them rest and cool down before throwing them on the grill.

Preheat the grill to 500 degrees and set for direct heat.  Grill each side 2-3 minutes on high heat.  Any more and you risk the octopus from becoming chewy.

Toss the grilled octopus in the lemon sauce.  Sprinkle some freshly chopped parsley and enjoy!

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