Octopus first braised tender in its own juices, then charred on a hot grill and finished with lemon, garlic and thyme olive oil. A high-protein Aegean classic.
Ingredients
Instructions
- 1
Rinse the cleaned octopus and put it in a wide pot. Do not add water; cover and cook over low heat for 55-65 minutes in its own juices until a fork slides in easily.
- 2
Lift out the octopus and let it cool for 10 minutes; separate the tentacles and pat them dry.
- 3
Crush the garlic and mix it with half the olive oil, the thyme and the salt; rub this over the tentacles.
- 4
Heat a grill or cast-iron grill pan over high heat until very hot.
- 5
Grill the tentacles for 3-4 minutes per side until the tips are crisp and lightly charred.
- 6
Whisk the remaining olive oil with the lemon juice, drizzle over the hot octopus and serve immediately.
Nutrition
Per serving
| Calories | 302 kcal |
|---|---|
| Protein | 40 g |
| Carbs | 7 g |
| Fat | 12 g |
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