Introduction
Grilled octopus is a staple of Greek seaside tavernas. With a tender interior and charred, crispy exterior, it’s a show-stopping dish that’s much easier to prepare than it seems. Simmered until tender and then grilled with a drizzle of olive oil and lemon, this dish brings the taste of the Aegean to your plate.
Instructions
1. Simmer the octopus:
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- Place the whole octopus in a large pot (no need to add water—it releases its own). Add vinegar, bay leaf, onion, peppercorns, and garlic. Cover and simmer over low-medium heat for 45–60 minutes until fork-tender.
2. Cool & cut:
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- Let the octopus cool slightly. Cut into large tentacle sections.
3. Prepare for grilling:
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- In a bowl, toss the tentacles with olive oil, lemon juice, oregano, and a pinch of salt and pepper.
4. Grill:
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- Preheat your grill or grill pan to high. Sear the octopus pieces for 2–3 minutes per side until slightly charred and crisp.
5. Serve:
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- Arrange on a plate, drizzle with olive oil and more lemon juice, and sprinkle with extra oregano.
Tips
- Don’t skip simmering—it’s key to tenderness.
- Let the octopus dry slightly before grilling for a good sear.
- Marinate with olive oil and herbs for at least 30 minutes for more flavour (optional).
- Serve with lemon wedges, grilled bread, or a chickpea salad for a full meal.
- Leftovers can be sliced into salads or pasta dishes.
