Grilled Giant Octopus
- 50 min
- Serves 4
- 7 ingredients
20 minutes to prep, 30 to cook. A show‑stopping grilled octopus that stays tender inside while developing a deliciously crisp crust. Paired with a fresh scarola and cherry‑tomato salad and finished with a bright parsley‑lemon‑ginger sauce, this dish is perfect for a festive seafood dinner.
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Method
Bring a large pot of water to a boil and briefly blanch the octopus, then remove it and pat it dry thoroughly.
Kitchen notes · Added by ReelsMeals: Water reaches a rolling boil. Pat the octopus very dry to ensure good charring later.
Drizzle the blanched octopus with olive oil.
Preheat the grill to high heat and grill the octopus until a crisp, golden crust forms, about 8–10 minutes per side.
Kitchen notes · Added by ReelsMeals: Grill marks appear and edges become golden. Avoid moving the octopus too early to develop a crust.
While the octopus grills, prepare a side salad by combining fresh scarola and halved cherry tomatoes.
Make a fragrant sauce by mixing chopped parsley, lemon juice, and grated ginger in a small bowl.
Kitchen notes · Added by ReelsMeals: Herbs are evenly distributed. Taste and adjust lemon juice to your preference.
Serve the grilled octopus alongside the scarola‑tomato salad and drizzle the parsley‑lemon‑ginger sauce over the top.
Tips while you cook
- Dry before grilling
- Pat the blanched octopus thoroughly dry before drizzling with oil and grilling.
- Grill each side evenly
- Grill the octopus on high heat for about 8–10 minutes per side to develop a crisp, golden crust.
- Prep sides while grilling
- Prepare the scarola‑tomato salad and parsley‑lemon‑ginger sauce while the octopus is on the grill.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Chef Max Mariola made this.
The recipe comes from Chef Max Mariola’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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