Grilled Octopus

Octopus is synonymous with idealic memories of beach tavernas’ around most of Greece. There are many variations of the dish, family recipes are usually guarded better than the crown jewels so I was pleased to find this one and modify it a little.

1 Medium sized octopus, cleaned (beak, eyes, stomach and ink sac removed)
1 ½ cups red wine
3 Tspn oregano
2 Garlic cloves, chopped
2-3 Tsp salt
½ Cup plain olive oil

Cleaned octopus segments.

Cut the head into quarters and cut the tentacles in 2 or 3 parts.

Plunge into boiling water for 5 minutes, remove and drain. Note that it will significantly reduce in size during cooking.

Octopus being par boiled.

Rinse.

Under the cold tap remove the dark grey/beige membrane on the surface. On smaller octopus this can be done without boiling them for 5 minutes and just rubbing the surface with the back of a knife.

Put all of the ingredients in a pan bring to the boil, cover and simmer for 30 minutes or until tender.

Octopus in marinade

Remove the pan lid for the last 15 minutes to reduce the marinade. With larger Octopus you may require longer however be careful not to overcook as the flesh will become too soft and mushy on the surface. I have found this to be a little trial and error depending on the size of the octopus. Finally drain and grill on a barbeque for 2-3 minutes each side.

Chop the grilled octopus into smaller pieces and serve hot with lemon or lime wedges or preserved lemon.

Tags: Greek, Octopus, Olive oil

About the Author

Gareth Englishman in Sydney loves a whisky, pies and all things savoury. Digital Marketer by day, cook the rest of the time. Amateur writer, photographer & aspiring anthropologists.