Ingredients 1 pound baby octopus (thawed if frozen) 1/4 cup olive oil 2 tablespoons lemon juice 1 teaspoon lemon zest 2 teaspoons salt 1 tablespoon black pepper 2 tablespoons oregano (finely chopped fresh or 1 tablespoon dried) 1/2 teaspoon cloves (ground) 3 garlic cloves (mashed) 2 lemons, cut into wedges
While the grill is heating, skewer the little octopi. It's a good thing if some of the herbs or garlic from the marinade sticks to the octopus, but not essential. Grill over the smoky fire, covered, for 3 minutes, then turn them over and grill for 3 minutes more. Serve while still hot with lemon wedges on the side.
It's a great seafood dish to prepare when the weather gets hot. Enjoy these grilled octopuses as an appetizer, or for a meal; cook up some fingerling potatoes and grilled veggies, or your favorite sides. 2 tablespoons finely chopped fresh oregano (or 1 tablespoon dried) Gather the ingredients.
Pour over cooked octopus and let stand for at least three hours or preferably overnight. Heat barbecue or char grill till very hot and quickly sear the octopus until crispy.