Grilled Octopus Recipe

Greek Grilled Octopus is the taste of a seaside taverna: tender braised tentacles kissed with charcoal, dressed simply with lemon, oregano and good olive oil. The secret is patience in the braise and high heat at the end.

Prep time

20 mins

Cook time

60 mins

Total time

80 mins

Servings

4 servings

Calories

380

Ingredients

• 1 whole octopus (about 1.2 kg), cleaned
• 1/2 cup red wine vinegar
• 1 onion, halved
• 2 bay leaves
• 4 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• Salt and black pepper
• Fresh parsley, chopped
• Lemon wedges, to serve
• Crusty bread, to serve

Instructions

1. Rinse the octopus and place it in a pot with the vinegar, onion and bay leaves, plus just enough water to cover.
2. Bring to a gentle simmer, cover and cook for 45 to 50 minutes until a knife slides easily into the thickest tentacle.
3. Drain and let the octopus cool slightly, then cut the tentacles apart and pat them dry.
4. Brush with 2 tablespoons of olive oil and season with salt and pepper.
5. Grill over high heat or in a very hot griddle pan for 2 to 3 minutes per side until charred at the edges.
6. Whisk the remaining olive oil with the lemon juice, oregano and garlic.
7. Arrange the octopus on a platter, spoon over the dressing, scatter parsley and serve with lemon wedges and bread.

Pro tips

• Do not boil hard; a gentle simmer keeps the octopus tender instead of rubbery.
• Patting the tentacles dry before grilling helps them char rather than steam.
• The braising liquid can be saved as a light seafood stock.
• Serve simply; lemon and oregano are all this dish needs.

Frequently asked questions