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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


  • 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.