Grilled Octopus Greek Style (Printable Version)
Tender charred octopus with olive oil, lemon and oregano - authentic Greek taverna style preparation.
# Ingredients:
→ Main Ingredient
01 -
1 whole octopus (1-2 kg / 2.2-4.4 lbs), fresh or frozen
→ For Boiling
02 -
Water, enough to almost cover octopus
03 -
2 tablespoons white wine vinegar or dry white wine
04 -
2 thick lemon slices
05 -
2 bay leaves (optional)
06 -
2 sprigs fresh thyme (optional)
07 -
2 garlic cloves (optional)
→ For Grilling and Serving
08 -
3 tablespoons extra virgin olive oil, divided
09 -
2 tablespoons fresh lemon juice
10 -
1 teaspoon dried oregano
11 -
Salt and freshly ground black pepper to taste
# Steps:
01 -
If using fresh octopus, freeze for 2-3 days to tenderize, then thaw completely. Place octopus in a large pot without cleaning.
02 -
Add enough water to almost cover octopus. Add vinegar, lemon slices, and optional seasonings (bay leaves, thyme, garlic). Bring to a boil, then simmer for 40-50 minutes for 1kg octopus, or up to 1 hour for larger specimens.
03 -
Insert a knife through the thickest part of a tentacle. The meat should feel tender but not mushy. Do not overcook or the skin will start peeling off.
04 -
Remove octopus from pot and let cool. Separate head from tentacles. Slice open head, remove inner membranes and rinse if sandy. Cut head into quarters. Remove teeth from center base of tentacles.
05 -
Cut tentacles separately for easier grilling. Pat octopus completely dry with paper towels. Brush all pieces with 1 tablespoon olive oil.
06 -
Heat grill or grill pan over high heat. Brush grates with oil. Add octopus and reduce heat to medium-high. Grill for 10-12 minutes, turning tentacles every 2-3 minutes to char evenly on all sides.
07 -
Whisk remaining olive oil with lemon juice. Arrange grilled octopus on serving plate, drizzle with ladolemono, and sprinkle with oregano, salt, and pepper.
# Notes:
01 -
Frozen octopus is naturally more tender than fresh. If using fresh, freezing for 2-3 days will break down tough fibers.
02 -
Traditional Greek fishermen tenderize octopus by beating it against rocks to break down muscle fibers.
03 -
Don't over-boil the octopus or the skin will become sticky and difficult to grill properly.
04 -
The octopus is done grilling when it has nice char marks but remains tender - avoid overcooking which makes it chewy.