4.9 from 231 votes
Greek Grilled Octopus with Lemon Sauce
Greek Grilled Octopus with Lemon Sauce involves tenderizing octopus by boiling it with aromatic vegetables before grilling or pan-frying for a slightly charred exterior. The accompanying lemon-olive oil sauce, seasoned with oregano, salt, and black pepper, adds brightness and a herbal note to the dish. The preparation results in a soft inside with a lightly crisped outside and a fresh, tangy sauce, making it a flavorful seafood option that can be served hot or cold.
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins
Servings:
4
servings
Course:
Appetizer
Cuisine:
Greek
Ingredients
Grilled octopus:
- 1.5 kg octopus
- 1 onion sliced, medium
- 1 fennel sliced
- 1 celery finely chopped, stick
- 1 Florina pepper cut into cubes (or red bell peppers)
- 1 carrot cut into thin slices
- 2 bay leaf
- ½ tbsp peppercorns
- extra virgin olive oil
For the olive oil & lemon sauce:
- 60 ml extra virgin olive oil
- 20 ml lemon juice fresh
- 1 tbsp oregano dried
- salt
- black pepper
Instructions
Lemon sauce:
- In a bowl, put the olive oil, salt, pepper, lemon juice, oregano and mix well with a hand whisk.
Cup of Yum
Grilled octopus:
- In a deep pot, add a little olive oil, the onion, fennel, celery, carrot, Florina pepper, bay leaves and pepper.
- Place the octopus over the vegetables, from which we have separated the tentacles and the head by spreading it evenly.
- Turn the heat to medium-low and cover with the lid and boil for about 1 hour, until the octopus is soft.
- Check with the knife, after 1 hour, to see if it is ready. When ready, remove from heat and allow to cool.
- After the tentacles are cooled, put them on skewer sticks and set aside.
- Place a pan over medium heat and let it heat. Once heated, add a little oil and fry the tentacles for 2 to 3 minutes.
- Serve hot or cold with the lemon sauce.