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:

• • 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:

• • Let the octopus cool slightly. Cut into large tentacle sections.

3. Prepare for grilling:

• • In a bowl, toss the tentacles with olive oil, lemon juice, oregano, and a pinch of salt and pepper.

4. Grill:

• • 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:

• • 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.