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 (Htapothi Sti Skhara)
- 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
- 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.