Certainly! Barbecued octopus with lemon and oregano is a delightful dish that combines the tender texture of octopus with the bright flavors of lemon and the earthy aroma of oregano.
Here’s a simple recipe for you: Ingredients:
1 whole octopus (about 2-3 pounds) 2 lemons (juiced) 1/4 cup olive oil 4 cloves garlic (minced) 2 teaspoons dried oregano Salt and pepper to taste Lemon wedges and fresh oregano for garnish Instructions: Clean and Prepare the Octopus: If you’re starting with a whole octopus, clean it thoroughly. Remove the beak and eyes and rinse the octopus under cold water. You may choose to remove the skin, but it’s not necessary. Some people prefer to leave it on for added texture.
Tenderize the Octopus: To achieve a tender texture, you can either freeze the octopus and then thaw it or use a meat mallet to gently pound it. This helps break down the tough fibers. Marinate the Octopus: In a bowl, mix the lemon juice, olive oil, minced garlic, dried oregano, salt, and pepper to create the marinade. Place the octopus in a shallow dish and pour the marinade over it, making sure it’s well-coated. Cover the dish and let it marinate in the refrigerator for at least 2 hours, or overnight for better flavor absorption. Preheat the Grill: Preheat your barbecue or grill to medium-high heat.
Grill the Octopus: Remove the octopus from the marinade and let any excess drip off. Place the octopus on the preheated grill and cook for about 10-15 minutes, turning occasionally, until it’s cooked through and has a nice char. Baste the octopus with the remaining marinade during grilling to add more flavor.
Serve: Once the octopus is cooked, transfer it to a serving platter. Garnish with fresh oregano and lemon wedges.
Enjoy: Serve your barbecued octopus hot, and enjoy the delicious combination of flavors. This recipe yields a flavorful and tender barbecued octopus that’s perfect for a seafood feast. Adjust the seasonings to your liking, and feel free to experiment with additional herbs and spices.