Fish & seafood / RICETTI
Maltese grilled octopus
Tender octopus with a charred surface and lemon.
◷ 110 min / 4 servings
Method
- Cook octopus covered with water and bay over low heat 60–80 minutes until tender. Add water if needed.
- Drain and cut into large pieces. Toss with oil, chopped garlic and pepper.
- Heat a grill thoroughly. Grill pieces 3–4 minutes per side until marked and piping hot.
- Finish with lemon and parsley and salt only if needed.
✳ From the kitchen
Grilling, distinct from frying, also appears in Taste History’s historical menus.
Tradition reference
Heritage Malta Taste History · Dishes from historical research ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.