Grilled Octopus with Novalja Style

Ingredients

• 2 pounds (900g) octopus 2 pounds (900g) octopus
• 1/4 cup (60ml) olive oil 1/4 cup (60ml) olive oil
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 12g (2g saturated)
• Carbohydrates: 5g (1g sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Clean the octopus thoroughly, removing the beak and innards.
3. 3.
   Tenderize the octopus by pounding it with a meat mallet or rolling pin.
4. 4.
   In a bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and pepper.
5. 5.
   Place the octopus in the marinade, ensuring it is well coated. Let it marinate for at least 30 minutes.
6. 6.
   Remove the octopus from the marinade and place it on the preheated grill.
7. 7.
   Grill the octopus for about 4-5 minutes per side, or until it is charred and cooked through.
8. 8.
   Remove the octopus from the grill and let it rest for a few minutes before slicing.
9. 9.
   Serve the Grilled Octopus Novalja Style with a side of fresh salad or roasted potatoes.

Treat your ingredients with care...

• Octopus — Tenderizing the octopus is crucial to achieve a tender texture. Pound it gently to break down the tough fibers.

Tips & Tricks

• If you prefer a milder garlic flavor, reduce the amount of minced garlic in the marinade.
• Make sure to preheat the grill properly to achieve those beautiful grill marks.
• Serve the grilled octopus with a squeeze of fresh lemon juice for an extra burst of citrus flavor.

Serving advice

Serve the Grilled Octopus Novalja Style as a main course, accompanied by a side of fresh salad dressed with lemon vinaigrette. Garnish with chopped parsley for a pop of color.

Presentation advice

Arrange the sliced grilled octopus on a platter, drizzle with a little extra olive oil, and sprinkle with dried oregano. Serve with lemon wedges on the side for guests to squeeze over their portions.