Giant Grilled Octopus Platter
A recipe from Israel.
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Nutrition (per serving)
420Calories
58 gProtein
12 gCarbs
18 gFat
4 gSugar
1400 mgSalt
Ingredients
- 8 × 4–6 kg each Whole octopus (cleaned)
- 4 liters Olive oil
- 3 liters Fresh lemon juice
- 30 cloves (minced) Garlic
- 2 kg (chopped) Fresh parsley
- 1 kg Paprika (sweet)
- 800 g Cumin (ground)
- 1.5 kg Salt
- to taste Black pepper
Method
- Day 1 (tenderize): Freeze octopuses 24 hours → thaw in fridge (breaks down toughness).
- Day 2 (simmer): Simmer in large pots of salted water with lemon halves 60–90 min until fork-tender → cool in cooking liquid.
- Day 3 (marinate): Cut tentacles into large pieces → toss in olive oil, lemon juice, garlic, parsley, paprika, cumin, salt & pepper. Marinate 4–12 hours.
- Preheat multiple large grills to high.
- Grill tentacles 4–6 min per side until charred and crispy outside, tender inside.
- Rest 5 min → pile on huge platters → drizzle with extra marinade & olive oil.
- Serve with lemon wedges, tahini sauce, schug, fattoush, and warm pita.
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