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Greek grilled octopus lightly charred and tender. Served with Ladolemono (olive oil and lemon dressing) and dried oregano. This is how you'd be served octopus in Greece!
This Greek octopus dish is one you will find in most Greek Tavernas (traditional food restaurants in Greece). The grilled octopus appetizer is simple and full of flavor.
Grilling octopus brings out all of the flavor of this delicious seafood. That's why for me grilling is THE BEST way to cook octopus!
How To Cook Tender Octopus
How tender the octopus will be depends first and foremost on one thing. And that is if it's fresh or frozen. Freshly fished octopus will be hard and chewy while frozen octopus is more tender. There are a couple of ways to tenderize an octopus though.
How To Tenderize Octopus
Sun-drying: The oldest Greek method of hanging an octopus somewhere outside covering it with a fine mesh cloth (to prevent bugs from sticking to it) and allowing it to sun-dry and become tender. We don't do this much nowadays though.
Beating: Beating is a way of loosening up the fibers and tenderizing the octopus. This process is done by fishermen in Greek islands (as seen in the video below) and guarantees a very soft and tender octopus that you can put right on the grill or charcoal fire without needing to boil it first.
Freezing: When you put an octopus in the freezer for a couple of days its meat becomes tender. Whenever someone in our family catches an octopus (usually my father or my brother) and they're not in the mood to beat the octopus (sounds funny right?) we toss it in the freezer. And when it comes out a couple of days or month later it's ready to get into the pot and become a lovely tender dish.
Boiling: For tender grilled octopus you need to boil it a bit first. Boiling until the meat of the octopus is tender reduces grilling time and prevents the octopus meat from becoming chewy.
How To Boil Octopus
To boil an octopus add it to a cooking pot that's big enough to fit it. No need to clean it. In the case of grilling, it's easier to do so once it's boiled.
Add enough water to the pot to almost cover the octopus. Next, add some vinegar or wine to help tenderize it and mask some of its strong scent. You may also add seasonings at this point if you like. It will be like marinating the octopus before grilling.
Seasonings you may add are bay leaves, rosemary, thyme, garlic, and lemon. I add 2 thick slices of lemon to the pot. Boil the octopus until soft. And always test by inserting a knife through the thickest part of a tentacle. The meat should feel tender but not too soft. Don't boil it to the point where the skin starts to come off. Otherwise, it will be sticky and difficult to grill later on.
How Long To Boil Octopus Before Grilling: Octopus cooking time depends on the size of the octopus. But the time is a little bit more or less than one hour. For an octopus that's about 1 kilogram (2.2 pounds), you need to boil it for 40 to 50 minutes. If the octopus is larger, like 2 kilograms for example it can take up to an hour or a little bit longer.
How To Clean Octopus
As I mentioned above, you can clean the octopus after boiling it. Allow it to cool on a plate first. Then cut and separate the head from the body. Slice open its head and pull away the inner membranes to remove everything from the inside. If it feels like it has sand rinse the inside of the head. You can cut the head in quarters or smaller pieces if it's a larger octopus.
How To Prepare Octopus For Grilling
Cut each tentacle separately. They're easier to grill this way. At the base of the body where the tentacles meet right at the center, you will find the teeth of the octopus. Cut and remove that small piece of meat containing them.
Pat dry the octopus and then brush it with some olive oil.
How To Grill Octopus
Heat a grill pan or a grill over high. Brush the grates with oil. Then add the octopus and drop the heat to medium-high. Grill the octopus for 10 to 12 minutes. If it's larger octopus grill for a little longer. Turn the octopus tentacles every 2-3 minutes so they get nicely charred all over.
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Recipe FAQs
- → How do I make octopus tender before grilling?
The best methods include freezing for a few days, boiling until tender (40-50 minutes for 1kg octopus), or traditional beating to break down fibers. Frozen octopus is naturally more tender than fresh.
- → How long should I boil octopus before grilling?
Boil for 40-50 minutes for a 1kg octopus, or up to an hour for larger specimens. Test tenderness by inserting a knife through the thickest tentacle part - it should feel tender but not mushy.
- → What temperature should I use for grilling octopus?
Start with high heat to sear, then reduce to medium-high. Grill for 10-12 minutes total, turning tentacles every 2-3 minutes to achieve even charring without overcooking.
- → What is ladolemono and how do I make it?
Ladolemono is a traditional Greek dressing made from olive oil and lemon juice. Simply whisk together good quality extra virgin olive oil with fresh lemon juice in a 3:1 ratio.
- → Can I clean octopus before or after boiling?
It's easier to clean after boiling when the octopus has cooled. Separate the head from tentacles, remove internal membranes from the head, and cut away the small piece containing teeth at the tentacle base.
- → How do I prevent grilled octopus from becoming chewy?
Proper tenderizing before grilling is crucial. Don't over-boil (skin shouldn't come off), pat dry before grilling, and avoid overcooking on the grill. High heat for searing, then medium-high to finish.