Grilled Octopus
The definitive Greek taverna dish — octopus tenderised by freezing then braised in its own juices until silky, finished over charcoal until charred and smoky, dressed with lemon, oregano and extra-virgin olive oil.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Thaw frozen octopus overnight in the fridge. Place in a pot without any water — the octopus will release its own liquid. Add vinegar and bay leaves. Cover and simmer over very low heat for 45–60 minutes until a skewer penetrates the thickest tentacle with zero resistance. Cool in the braising liquid.
About 5 min
Remove octopus. Cut tentacles into pieces. The braising liquid can be reduced for a dressing.
About 11 min
Mix olive oil, oregano, lemon juice and garlic for the dressing.
About 11 min
Brush octopus pieces with some of the dressing. Grill over very hot charcoal (or a very hot cast-iron grill pan) for 3–4 minutes per side until the edges are charred and the octopus gets a smoky flavour. The exterior should be crispy.
About 11 min
Arrange on a plate. Spoon remaining dressing generously over the top. Season with sea salt and black pepper.
About 11 min
Serve with crusty bread and lemon wedges. A cold glass of ouzo or dry white wine is mandatory.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 38 g
- Carbs
- 4 g
- Fat
- 16 g
- Fibre
- 0 g
- Sugar
- 0 g
- Sodium
- 760 mg
Contains: gluten
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Recipe by Boon Tools.