Gluten-Free Grilled Octopus
By the Gluten Free Recipes team ·
Tender, smoky grilled octopus marinated in a vibrant blend of olive oil, garlic, and bright citrus, then finished with a light, savory sauce. This dish offers a delightful chewiness from the perfectly cooked octopus contrasted with the fresh, zesty notes of the marinade.
At a glance: This easy dinner recipe yields 4 servings in about 1h 20m (20 min prep, 60 min cook). It uses 11 ingredients — including cleaned octopus, olive oil, garlic — and walks through 6 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Grilled Octopus: When preparing this dinner recipe, ensure all packaged ingredients, such as GF tamari and stock, are certified gluten-free to prevent cross-contamination with gluten. Always use clean utensils and cutting boards when preparing gluten-free meals In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Grilled Octopus: This recipe is naturally gluten-free, relying on naturally GF ingredients and certified gluten-free tamari. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs cleaned octopus, tentacles separated
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 tbsp GF tamari or coconut aminos
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp cornstarch or arrowroot starch
- 2 tbsp cold water
- 1/4 cup GF chicken or vegetable stock
Instructions
- 1
In a large bowl, combine the cleaned octopus tentacles with 2 tablespoons of olive oil, half of the minced garlic, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to ensure the octopus is evenly coated, then let it marinate at room temperature for at least 15 minutes while you prepare the grill.
- 2
Preheat your grill to medium-high heat, aiming for a temperature that will allow for good searing without burning. Clean the grill grates thoroughly to prevent sticking, then lightly oil them.
- 3
Carefully place the marinated octopus tentacles onto the hot grill grates. Grill for approximately 5-7 minutes per side, or until the tentacles are nicely charred and have developed a tender, slightly chewy texture. You're looking for a beautiful char and a firm, yet yielding, feel when pressed.
- 4
While the octopus grills, prepare the finishing sauce. In a small saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the remaining minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- 5
Pour in the GF tamari (or coconut aminos) and the GF chicken or vegetable stock. Bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch (or arrowroot starch) with the 2 tablespoons of cold water until smooth, creating a slurry. Gradually whisk this slurry into the simmering sauce until it thickens, which should take about 1-2 minutes. Stir in the fresh lemon juice and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for another minute to allow the flavors to meld.
- 6
Once the octopus is grilled to perfection, remove it from the grill and place it on a serving platter. Drizzle the warm, thickened sauce generously over the grilled octopus tentacles. Serve immediately, allowing the smoky, tender octopus to be complemented by the bright, savory sauce.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Zest the lemon before juicing — it's nearly impossible to zest after the lemon is squeezed.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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