Grilled Octopus, Greek Style
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs
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Total Time
2 hrs 10 mins
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Servings
4 people
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Calories
312 kcal
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Course
Main Course, Appetizer
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Cuisine
Greek
Grilled Octopus, Greek Style
Description
This recipe for Grilled Octopus begins by blanching the octopus briefly, then braising it low and slow on a bed of fresh herbs and bay leaves in the oven until tender. The braising renders the octopus soft while infusing herb tones. Afterward, the octopus is cut into chunks or left whole if small, then marinated in a mixture of olive oil, fresh lemon juice, chopped oregano, and fresh chili or chile flakes for heat.
The final step is to grill the octopus over high heat to impart a slight char and smoky flavor without overcooking since it’s already tender. It is served drizzled with good olive oil and optionally garnished with black pepper and lemon wedges. This dish highlights the Mediterranean flavors of lemon, oregano, and chili paired with the oceanic taste of octopus.
The octopus can be marinated for up to two days and prepared in advance by braising one day and grilling another. It keeps well refrigerated and can be served warm or at room temperature, making it convenient for entertaining.
Ingredients
- 2 pounds octopus
- salt
- 3 herbs such as parsley, oregano, fennel fronds and green onions, to 4 bunches
- 4 bay leaves to 6
- 1/4 cup olive oil
- lemon juice of a
- 2 tablespoons oregano fresh, chopped
- 1 hot chile or 1/2 teaspoon chile flakes, chopped, fresh
- olive oil black pepper and lemon wedges for garnish, fine
Instructions
- Bring a large pot of salted water to a boil and blanch the octopus for 90 seconds. Remove the octopus and let it drain on a colander.
- Meanwhile, preheat the oven to 300°F. Line the bottom of a brazier, a Dutch oven or other large, ovenproof pot with the herbs and bay leaves. Lay the octopus on the nest of herbs, cover the pot and cook in the oven until tender, which will be somewhere between 90 minutes for small octopus to 4 hours for a really gigantic one. Two hours is about normal.
- When the octopus is tender, cut it into chunks. Leave small octopi whole. Mix the olive oil, lemon juice, oregano and chile and marinate the octopus in this for at least 1 hour, and as much as a day or two.
- To finish, get your grill blazing hot. Make sure the grill grates are clean. Grill the octopus over high heat until you get a little bit of charring here and there; they're already cooked, so you are just adding flavor. Drizzle your grilled octopus with really good olive oil, grind some black pepper over them and serve with a wedge of lemon -- and a shot of ouzo.
Notes
- Octopus can be marinated for up to two days ahead to deepen flavor without loss of quality.
- Braising can be done in advance with grilling finished on the day of serving.
- Once braised, octopus keeps for several days refrigerated and served warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Calories | 312kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 34g | 68% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 523mg | 22% |
| Potassium | 825mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 160mg | 16% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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