Cook and Scale
Greek Grilled Octopus
4 servings · 90 min total
Tender simmered octopus finished on a hot grill and dressed with a bright lemon-oregano vinaigrette — a classic Greek taverna favorite.
Ingredients
- 1¼ kg octopus, cleaned
- 2 bay leaf
- 4 tbsp olive oil, plus extra for brushing
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- 2 garlic, crushed
- 1 lemon, juiced
- black pepper to taste
- salt to taste
Contains: Molluscs, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
Cut the octopus into pieces — Drain the octopus and let it cool slightly, then cut it into large pieces, separating the tentacles.
- 3.
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.
- 4.
Make the dressing — Whisk together the olive oil, red wine vinegar, lemon juice, garlic, oregano, and salt to make the dressing.
- 5.
Dress and serve the octopus — Arrange the grilled octopus on a platter, drizzle generously with the dressing, and serve warm.