• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizer

    Greek Grilled Octopus (Htapothi Sti Skhara)

    September 3, 2015 By Darlene at International Cuisine

    5249 shares
    • Facebook38
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Greek Grilled Octopus is awesome! I know that some may be a little intimidated by octopus but really I would eat it everyday given the opportunity.  Perhaps it is an acquired taste but I think it is the texture and the way it looks that scares most people.  I absolutely love the stuff and this classic Greek preparation is no exception.  I do add a cork in the pot, some say it is a old wives tale, I actually think it does help tenderize the octopus.  This can be served as an appetizer or part of a mezedes.  Enjoy!

    Greek Grilled octopus

    Print Pin
    3.50 from 8 votes

    Greek Grilled Octopus (Htapothi Sti Skhara)

    Course Appetizer
    Cuisine Greek
    Prep Time 4 hours
    Cook Time 1 hour
    Total Time 5 hours
    Servings 4 appetizer portions
    Author International Cuisine

    Ingredients

    • 1 medium to large octopus beak and ink-sac removed (most octopi are already cleaned)
    • 1/3 cup red wine
    • splash of balsamic or wine vinegar
    • cracked black pepper
    • fresh or dried Greek oregano
    • extra-virgin olive oil
    • salt to taste
    • lemon wedges

    Instructions

    • Place your octopus (throw in the cork ) in a pot over high heat and cover.
    • Allow the octopus to boil for about 5-8 minutes.
    • Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid, If not enough liquid add water).
    • Place the cover back on and reduce the heat to a medium-low and simmer for about 45 minutes (checking occasionally to see if there’s enough braising liquid).
    • You may add some more water and continue to braise until the octopus is fork-tender.
    • Remove from the heat and add your wine, balsamic vinegar and some Greek oregano.
    • Allow the octopus to steep until the liquid has cooled or even better, place in the fridge overnight.
    • When you’re ready to grill your octopus, pre-heat your gas or charcoal grill to a high heat.
    • Take your octopus out of the liquid and place in a bowl.
    • Add some olive oil, some balsamic vinegar, dried Greek oregano, freshly ground black pepper and if needed at all, some sea salt.
    • Place the octopus on the grill and sear for about 2-3 minutes on both sides.
    • Remove from the grill and place on a serving plate.
    • Drizzle with extra-virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.

     

    More Appetizer

    • Ota Ika A Tongan Raw Fish Salad
    • Taro Chips
    • Taiwanese popcorn Chicken (Yan Su Ji)
    • Muhammara (Syrian Hot Pepper Dip)
    5249 shares
    • Facebook38
    • Twitter

    Filed Under: Appetizer, Greece, Recipes

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 38
    5249 shares