Grilled Octopus

Tender octopus kissed by charcoal until the tentacles char at the edges and turn smoky-sweet. Dressed simply with olive oil, lemon, and oregano, grilled octopus is Greece's seaside luxury. It is easier than its reputation suggests.

Prep time

20 mins

Cook time

35 mins

Total time

1 hr 35 mins

Servings

4 servings

Calories

390

Ingredients

• 1 whole octopus (about 1.5kg), cleaned
• 1.5 liters water
• 250ml dry red wine
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 bay leaves
• 10 black peppercorns
• 3 tablespoons red wine vinegar
• 80ml extra-virgin olive oil, plus extra for grilling
• 1 lemon, halved, plus wedges to serve
• 2 teaspoons dried Greek oregano
• 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• Capers, to serve (optional)

Instructions

1. Combine the water, wine, onion, garlic, bay leaves, peppercorns, and 2 tablespoons of vinegar in a large pot and bring to a boil.
2. Lower in the octopus, reduce to a gentle simmer, and cook for 40 minutes until a skewer slides easily into the thickest part.
3. Let the octopus cool in its braising liquid for 20 minutes — it keeps absorbing flavor.
4. Drain, pat dry, and cut the tentacles apart; drizzle with olive oil and season with salt and pepper.
5. Heat a grill or grill pan until fiercely hot and sear the tentacles for 2 to 3 minutes per side until charred and crisp at the edges.
6. Whisk the remaining vinegar with the olive oil, lemon juice, and oregano into a dressing.
7. Arrange the octopus on a warm platter and spoon over the ladolemono dressing.
8. Finish with parsley, capers if using, and lemon wedges.

Pro tips

• Braising first is the foolproof path to tender octopus — never grill it raw.
• A screaming-hot grill gives the char without toughening the meat.
• Pat the octopus dry before grilling for the best caramelization.
• Keep the dressing simple; the octopus flavor should shine.

Frequently asked questions