GRILLED OCTOPUS & VEGGIES - Great Neighborhood Cooks

Grilled Octopus and Veggies

We were at Week’s Fish Market earlier this week to pick up some fresh grouper & some of their salmon dip, smoked and made on premises.  Week’s is a hidden gem tucked into a strip mall in Old Bonita Springs. 

Back to the grilled octopus – Rob spied a large fresh one in the fish case and had to have it. It reminded him of the Octopus he ordered in a seafood restaurant in Florence, Italy a number of years ago. The giant whole octopus was served to him on a round platter. It was huge! And, I couldn’t believe he was actually going to eat it.  Well… after watching him devoir the first large tentacle, I thought, “What the hell. I’ll give it a try.” It was amazing! Now every time we go to a restaurant that serves grill octopus, we both order it.  Some has been very good, but nothing compared to our Florence experience!



2 servings

Prep time

15 minutes

Cooking time

1 hour




  • 2 pounds fresh octopus  (baby, medium, or large)
  • olive oil 
  • 2  garlic cloves , roughly chopped 
  • Juice from 1 lemon 
  • salt and pepper to taste 
  • 1/2 teaspoons dried oregano
  • 2 teaspoons  chopped fresh parsley


  • Place octopus in a pot and cover with enough water. Bring to a boil. Boil for 40 minutes. 
  • Remove octopus from hot water, rinse and place in a bowl. Drizzle with olive oil and add chopped garlic. Let is cool and rest at room temperature, for 30 minutes to 1 hour. 
  • Preheat a gas grill to medium-high heat. 
  • Slice octopus tentacles. Grill for 3-4 minutes per side, until charred. 
  • Remove from heat and place in a bowl. 
  • Drizzle with olive oil and add lemon juice. Season with salt and pepper. Sprinkle some oregano (optional) and parsley on top. You can also add some chopped garlic, too (optional). 
  • Serve. 

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