Simple Greek grilled octopus . . .

Ingredients:

2 lbs fresh or frozen octopus, cleaned

1/4 cup olive oil

4 cloves garlic, minced

2 tbsp red wine vinegar

2 tbsp lemon juice

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

 

Instructions:

For Prepping the Octopus:

        Tenderize the Octopus: If using frozen octopus, thaw it completely. Bring a large pot of salted water to a boil and cook the octopus for 45-60 minutes until tender (depending on the size). Check tenderness by piercing with a fork; it should slide in easily.

        Cool and Cut: Once the octopus is tender, remove it from the water and let it cool slightly. Cut the octopus into large pieces, separating the tentacles.

For Marinating and Grilling:

        Marinate the Octopus: In a bowl, whisk together olive oil, minced garlic, red wine vinegar, lemon juice, dried oregano, salt, and pepper. Toss the octopus in the marinade and let it sit for at least 30 minutes (the longer, the better for flavor).

Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

Grill the Octopus: Grill the octopus pieces for about 3-4 minutes per side until slightly charred and crispy on the edges.

 

 

Garnish and Serve:

        Transfer the grilled octopus to a serving platter, drizzle with extra olive oil, and garnish with fresh parsley. Serve with lemon wedges on the side for an authentic Greek touch.

 

        This dish pairs beautifully with a fresh Greek salad or roasted vegetables.