SIMPLE GREEK GRILLED OCTOPUS

• Prep Time: 20 minutes

• Boiling Time: 45–60 minutes

• Grilling Time: 5–8 minutes

• Marination Time (optional): 30 minutes to 2 hours

• Total Time: 1.5 to 2.5 hours (depending on marination)

Cooking Intensity:

Moderate – Requires some preparation, boiling, and grill handling. The process is simple but demands patience and care to achieve tender, flavorful octopus.

About the Dish

Greek grilled octopus is a beloved dish found in seaside tavernas all over Greece. Known for its smoky char, tender texture, and zesty olive oil-lemon dressing, this recipe is the essence of simple Mediterranean cooking: fresh ingredients, bold flavors, and traditional techniques.

Ingredients (Serves 4):

• 1 whole octopus (about 2–3 pounds, fresh or frozen and thawed)

• 1 medium onion, peeled and halved

• 2 bay leaves

• 2 garlic cloves, crushed

• 2 tablespoons red wine vinegar

• 1/4 cup extra virgin olive oil (plus extra for drizzling)

• 1 tablespoon dried oregano

• Juice of 1 lemon

• Salt and freshly ground black pepper

• Optional garnish: fresh parsley, lemon wedges

Kitchen Tools You’ll Need:

• Large pot

• Grill or grill pan

• Tongs

• Sharp knife and cutting board

• Mixing bowl

• Basting brush (optional)

Step-by-Step Instructions

Step 1: Clean the Octopus (if needed)

• If you’re starting with a whole fresh octopus:

  • Remove the beak (located where the legs meet) by pushing it out with your thumb.

  • Cut out the eyes and remove the ink sac if present.

  • Rinse under cold water, especially the head cavity.

Note: If you’re using cleaned or pre-cooked octopus, skip straight to boiling or marinating.

Step 2: Boil the Octopus to Tenderize

1. Place the octopus in a large pot with:

   • Enough water to cover it

   • The halved onion, bay leaves, garlic, and red wine vinegar

2. Bring to a boil, then reduce to a gentle simmer.

3. Cover and simmer for 45 to 60 minutes, or until the thickest part of the tentacles is fork-tender.

Tip: The octopus will release its own liquid, changing color from grey to purple-pink.

Step 3: Cool and Cut

1. Once tender, remove octopus from the pot and let it cool slightly.

2. Cut the tentacles apart (you can leave them whole or halve them).

3. You may peel off the slippery outer skin, but many keep it on for extra flavor and color.

Step 4: Marinate (Optional but Recommended)

In a bowl, combine:

• 1/4 cup olive oil

• Lemon juice

• Dried oregano

• Salt and pepper

Place octopus pieces in the marinade and refrigerate for 30 minutes to 2 hours.

Marinating infuses flavor and keeps the octopus moist on the grill.

Step 5: Grill to Perfection

Heat your grill (or grill pan) to medium-high.

1. Brush the grill with olive oil.

2. Place octopus on the grill, turning every 1–2 minutes.

3. Grill for 5–8 minutes total, until nicely charred and slightly crispy on the edges.

4. Baste occasionally with the leftover marinade.

The smell of grilled octopus with lemon and oregano will transport you straight to a Greek island!

Step 6: Plate and Serve

• Slice large tentacles if needed.

• Drizzle with extra olive oil and a squeeze of fresh lemon.

• Sprinkle with oregano and chopped parsley.

• Serve warm or room temperature with lemon wedges on the side.

Serving Ideas

This dish shines as a starter, a main, or part of a mezze spread. Serve with:

• Crusty bread or pita

• Tzatziki or skordalia (garlic dip)

• Horiatiki (Greek village salad)

• Olives and feta cheese

• A glass of ouzo, white wine, or Assyrtiko

Nutritional Info (Per Serving, Approx.):