| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 60 minutes |
| Serves | 4 |
| Cuisine | Seafood |
| Diet | Other |
| Preparation | Moderate |
| Calories | 392 |
| Fat | 20g |
| Saturates | 3g |
| Protein | 38g |
| Carbs | 14g |
| Sugars | 3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFBring a large pot of salted water to a boil. Halve the lemon and crush 2 garlic cloves. Add them to the pot of water along with the bay leaves. Once boiling, carefully lower the octopus into the water. Reduce the heat to a simmer and cook for approx. 45 minutes to 1 hour, or until the octopus is tender when pierced with a fork. Once the octopus is tender, remove it from the pot and let it cool to room temperature. Pat dry with paper towels to ensure a good sear on the grill.
Preheat the grill or grill pan over a medium-high heat. Brush the octopus tentacles with 1 tbsp olive oil and season with salt and pepper. Grill the octopus for approx. 3-4 minutes on both sides, until lightly charred and crispy.
Finely dice the red onion and mince a garlic clove. Add to a small bowl along with 4 tbsp olive oil, red vinegar and dried oregano to make the dressing. Season with salt and pepper.
Arrange the grilled octopus on a serving platter. Generously drizzle over the dressing. Scatter over some fresh oregano and serve.
