Greek Grilled Octopus

Method

1. 1
   • octopus1¼ kg
   • bay leaf2

   Simmer the octopus tender — Place the octopus and bay leaf in a large pot with no added water, cover, and set over low heat. Simmer gently until the octopus is tender when pierced with a knife.

   ⏱50 min
2. 2
   • octopus1¼ kg

   Cut the octopus into pieces — Drain the octopus and let it cool slightly, then cut it into large pieces, separating the tentacles.

3. 3
   • octopus1¼ kg
   • olive oil4 tbsp
   • black pepperto taste

   Grill the octopus — Toss the octopus pieces with a little olive oil and black pepper, then grill over hot coals or on a griddle pan until lightly charred on the edges.

   ⏱8 min
4. 4
   • olive oil4 tbsp
   • red wine vinegar2 tbsp
   • dried oregano1 tsp
   • garlic2
   • lemon1
   • saltto taste

   Make the dressing — Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, and salt to make the dressing.

5. 5
   • octopus1¼ kg

   Dress and serve the octopus — Arrange the grilled octopus on a platter, drizzle generously with the dressing, and serve warm.