CryoCove Recipe

Grilled Octopus

Name: Grilled Octopus
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Ingredients: 2 lbs whole octopus, cleaned; 1 lb baby potatoes; 2 tbsp olive oil; 1 tbsp red wine vinegar; 1 tbsp fresh oregano; 1 tbsp fresh parsley; 1 lemon; 2 cloves garlic, minced

Tender grilled octopus with crispy charred edges, served with a lemon-herb vinaigrette over warm potato salad.

Prep

15m

Cook

60m

Total

75m

Servings

Calories

360

Macro Breakdown

Protein34g (47%)

Carbs24g (33%)

Fat14g (19%)

Diet

omnivorepescatariangluten-freepaleo

Goal

longevityperformance

Pillar Benefits

FoodMoveCold

Ingredients

2 lbs whole octopus, cleaned
1 lb baby potatoes
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh oregano
1 tbsp fresh parsley
1 lemon
2 cloves garlic, minced

Instructions

1
Simmer octopus in salted water with a cork (helps tenderize) for 45-50 minutes until tender.
2
Boil baby potatoes until fork-tender, about 15 minutes. Halve them.
3
Drain octopus, pat dry, and toss with olive oil.
4
Grill octopus over high heat for 2-3 minutes per side until charred.
5
Whisk olive oil, red wine vinegar, garlic, oregano, and lemon juice for the vinaigrette.
6
Toss warm potatoes with half the vinaigrette. Plate with grilled octopus and drizzle remaining vinaigrette.

Tips

*The low-and-slow simmer is non-negotiable for tender octopus — never skip it.
*Freeze and thaw the octopus before cooking to break down fibers for extra tenderness.

Frequently Asked Questions

How many calories are in Grilled Octopus?

Grilled Octopus has 360 calories per serving with 34g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Grilled Octopus?

This recipe takes 15 minutes of prep and 60 minutes of cooking, for a total of 75 minutes from start to finish.

Is Grilled Octopus suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, gluten-free, paleo. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Simmer octopus in salted water with a cork (helps tenderize) for 45-50 minutes until tender.

Boil baby potatoes until fork-tender, about 15 minutes. Halve them.

Drain octopus, pat dry, and toss with olive oil.

Grill octopus over high heat for 2-3 minutes per side until charred.

Whisk olive oil, red wine vinegar, garlic, oregano, and lemon juice for the vinaigrette.

Toss warm potatoes with half the vinaigrette. Plate with grilled octopus and drizzle remaining vinaigrette.