Grilled Octopus Spicy Garlic

Featured in Flavorful Sauces & Marinades.

Infused with Mediterranean character, this grilled octopus features a spicy garlic marinade that ignites each tender bite. Simmering ensures a perfectly soft texture, while high-heat grilling creates irresistible smoky char. A blend of lemon, chilies, paprika, and parsley delivers bright, vibrant notes. Serve with extra olive oil and lemon wedges for a true taste of the coast. With a little prep, you’ll enjoy a flavor-packed centerpiece, great for sharing and sure to impress seafood lovers.

Casey
Updated on Sun, 24 Aug 2025 13:30:45 GMT
A plate of food with a lemon wedge on top. Pin it
A plate of food with a lemon wedge on top. | cookingwithcasey.com

Craving a taste of the Mediterranean Grilled Octopus with Spicy Garlic Marinade is all about smoky charred flavor paired with zingy citrus and a punch of chili. This recipe delivers the ideal tender octopus with a little heat and plenty of garlic. A real crowd pleaser when you want to impress or bring a restaurant-style appetizer home

When I first tried this at a coastal cafe in Greece I knew I had to recreate it Once you master the marinade you will crave this again and again

Ingredients

  • Medium octopus: about two kilos choose fresh or frozen and look for clear skin and fresh aroma
  • Garlic: three cloves lightly crushed for simmering plus more minced for the marinade fresher garlic boosts flavor
  • Bay leaves: add subtle herbal notes dried or fresh both work
  • Lemon: halved for simmering plus juice and zest for marinade opt for firm bright lemons with thin skin
  • Salt: seasons during cooking and the marinade use sea salt for a cleaner taste
  • Fresh red chilies or chili flakes: choose based on your spice preference firm and glossy chilies have the most heat
  • Extra virgin olive oil: brings richness and helps with charring choose a grassy bold oil
  • Smoked paprika: gives depth and smoky aroma use Spanish smoked paprika if possible for authentic taste
  • Black pepper: boosts overall flavor freshly cracked tastes best
  • Fresh parsley for garnish: adds color and a finishing bite flat leaf parsley is ideal

Step-by-Step Instructions

Prep the Simmer Water:
Fill a large pot with water and bring it just to a simmer Toss in the lightly crushed garlic bay leaves lemon halves and a spoonful of salt This infuses the octopus with subtle aromatics and keeps it tender
Simmer the Octopus:
Lower your cleaned octopus into the pot Make sure it is mostly submerged Let it gently bubble on low heat for about forty to fifty minutes Poke the thickest tentacle with a fork You want it tender but not falling apart
Cool and Dry:
Let the octopus cool on a plate so it does not overcook Pat dry thoroughly with paper towels Moisture is the enemy of a good grill char
Mix the Marinade:
Whisk together the minced garlic fresh chili olive oil lemon juice and zest smoked paprika plus salt and pepper Scoop out a little of this mixture and set aside You will use it for brushing during grilling
Marinate the Octopus:
Cut the octopus into big tentacle sections Toss with the marinade so each piece is coated Let it soak for at least thirty minutes The longer it sits the more flavor sinks in
Grill the Octopus:
Get your grill or grill pan super hot Set the octopus pieces straight on Grill for about two to three minutes a side Brush with reserved marinade Turn to get a good char and crispy edges
Serve and Garnish:
Move the grilled octopus to a platter Drizzle with extra virgin olive oil Sprinkle with fresh parsley Squeeze some lemon on top and serve with lemon wedges on the side
A plate of food with a lemon wedge on top. Pin it
A plate of food with a lemon wedge on top. | cookingwithcasey.com

For me the smoked paprika makes this dish unforgettable The first time I nailed that perfect char and spice blend my partner said it tasted better than anything on vacation We now make this every summer as our family grill tradition

Storage Tips

Once cooled store grilled octopus in an airtight container in the fridge for up to three days For longer storage freeze in a covered container It reheats well just sear in a hot skillet or enjoy cold atop salads

Ingredient Substitutions

No chilies on hand Try red pepper flakes or a squirt of sriracha If you cannot find smoked paprika a mild sweet paprika plus a drop of liquid smoke gives a close result You can use bottled lemon juice in a pinch but fresh zest is non negotiable

Serving Suggestions

Serve as a starter with extra lemon and grilled bread Or make it a main by tossing with boiled potatoes and arugula for a warm salad It pairs beautifully with a crisp white wine or simple tomato salad

Cultural and Historical Notes

Grilled octopus is a traditional dish throughout Mediterranean coastal countries Greek and Spanish taverns are famous for it The slow simmer then quick char dates back generations and honors local seafood traditions

Frequently Asked Questions

→ How do I ensure the octopus stays tender on the grill?

Simmer the octopus gently until fully tender before grilling. Also, pat it dry and avoid overcooking on the grill to prevent toughness.

→ Can I adjust the spice level?

Absolutely! Vary the amount of fresh chili or chili flakes in the marinade to match your desired heat level.

→ What’s the best way to get a smoky char?

Make sure the octopus is well dried and your grill is very hot. Sear quickly on both sides for those crisp, smoky edges.

→ Any tricks for extra flavor?

Adding a splash of white wine or fresh herbs to the simmering water intensifies the octopus’s aromatic background.

→ Can I make this dish ahead?

You can cook and marinate the octopus ahead of time. Grill just before serving for best texture and flavor.

Grilled Octopus Spicy Garlic Marinade

Octopus marinated with spicy garlic and lemon, grilled to charred perfection for a bold Mediterranean taste.

Prep Time
30 Minutes
Cook Time
50 Minutes
Total Time
80 Minutes
By: Casey


Difficulty: Intermediate

Cuisine: Mediterranean

Yield: 3 Servings (Serves 2–3 people)

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Octopus Preparation

01 1 medium octopus (1–1.2 kg), cleaned
02 3 garlic cloves, lightly crushed
03 2 bay leaves
04 1 lemon, halved
05 1 teaspoon sea salt

→ Marinade & Finishing

06 4 garlic cloves, finely minced
07 1–2 fresh red chilies, finely chopped or 1 teaspoon chili flakes
08 3 tablespoons extra virgin olive oil
09 2 tablespoons lemon juice
10 1 teaspoon lemon zest
11 1 teaspoon smoked paprika
12 Salt and freshly ground black pepper, to taste
13 Fresh parsley, chopped, for garnish
14 Lemon wedges, for serving

Instructions

Step 01

Bring a large pot of water to a gentle simmer. Add lightly crushed garlic, bay leaves, halved lemon, and sea salt.

Step 02

Submerge the cleaned octopus and simmer for 40–50 minutes until tender when pierced with a fork at the thickest tentacle.

Step 03

Remove octopus from water and allow to cool slightly. Pat thoroughly dry with paper towels to eliminate excess moisture.

Step 04

In a bowl, combine minced garlic, chopped chilies or chili flakes, extra virgin olive oil, lemon juice, lemon zest, smoked paprika, salt, and black pepper.

Step 05

Cut octopus into large tentacle pieces. Toss with marinade and let stand for 30 minutes at room temperature or up to 2 hours refrigerated. Reserve 2 tablespoons of marinade separately.

Step 06

Heat a grill or grill pan to high temperature.

Step 07

Place tentacle pieces directly on the grill. Cook for 2–3 minutes per side, basting with reserved marinade, until octopus is charred and edges are slightly crisp.

Step 08

Transfer grilled octopus to a serving platter. Drizzle with additional olive oil and garnish with chopped parsley. Serve with lemon wedges alongside.

Notes

  1. For extra tenderness, freeze the octopus overnight before simmering to help break down muscle fibers.
  2. Patting the octopus dry after simmering is essential for a crisp, smoky finish.
  3. Add a splash of white wine to the simmering liquid for aromatic depth.
  4. Adjust the type and amount of chili to achieve your desired heat level.
  5. Try incorporating fresh thyme or oregano into the marinade for additional herbal notes.

Tools You'll Need

  • Large pot
  • Tongs
  • Mixing bowl
  • Grill or grill pan
  • Knife
  • Cutting board
  • Paper towels
  • Basting brush

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 20 g
  • Total Carbohydrate: 10 g
  • Protein: 35 g