Description
Simple Greek Grilled Octopus brings Mediterranean sunshine to your plate. Tender, smoky, and bursting with flavor a taste of Greece, made easy.
Ingredients
Scale
- The Main Attraction:
- 1.5–2 lbs fresh or frozen octopus (thawed if frozen)
- Flavor Foundation:
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 4–5 cloves garlic, minced
- Herbaceous Hugs:
- 1.5 tsp dried oregano
- 1/4 cup fresh parsley, chopped (for garnish)
- Essential Seasoning:
- 1 tsp sea salt (or to taste)
- 1/2 tsp freshly ground black pepper (or to taste)
- Optional: 1 bay leaf (for boiling)
Instructions
- Step 1: Tenderizing Your Octopus:: Okay, first things first, we need to tenderize that octopus. If it’s frozen, thaw it completely. Then, give it a good rinse under cold water. Some folks boil it first, which I do, honestly, to get it super tender. Place it in a pot with just enough water to cover, maybe a bay leaf or two, and let it simmer gently for about 45-60 minutes, or until it’s fork-tender. Don’t rush this; it’s key for truly delicious grilled octopus. This step ensures a tender base for your Mediterranean delight.
- Step 2: Preparing the Marinade:: While your octopus is doing its thing, let’s get that glorious marinade ready. In a bowl, whisk together the red wine vinegar, a generous glug of olive oil, all that minced garlic (more is more, right?), and a good sprinkle of dried oregano. Add a pinch of sea salt and freshly ground black pepper. This simple Greek grilled octopus marinade is where all the magic happens, infusing every tentacle with that bright, tangy, herbaceous flavor that makes the dish special.
- Step 3: Marinating Your Octopus:: Once the octopus is tender, drain it and let it cool a bit. You can even pat it dry with a paper towel. Then, chop it into manageable pieces, or leave the tentacles whole if you’re feeling dramatic – I often do! Toss the octopus pieces into your prepared marinade, making sure every bit is coated. Let it sit for at least 30 minutes, or even better, an hour in the fridge. This step makes all the difference for a flavorful, juicy grilled octopus.
- Step 4: Heating Up the Grill:: Now for the fun part: the grilling! Preheat your grill to medium-high heat. You want it nice and hot to get those beautiful char marks. If you don’t have an outdoor grill, a cast-iron grill pan works wonders indoors, honestly. Brush the grill grates lightly with a little olive oil to prevent sticking. This ensures your octopus gets that perfect sizzle without tearing and contributes to its fantastic texture.
- Step 5: Grilling the Octopus:: Carefully place the marinated octopus pieces on the hot grill. Grill for about 3-4 minutes per side, turning occasionally, until you see those gorgeous, slightly crispy, charred edges. You’re not trying to cook it through again, just getting that incredible smoky flavor and texture. It smells absolutely divine at this stage – seriously, you’ll be drooling. This quick grilling creates the ideal texture for Simple Greek Grilled Octopus.
- Step 6: Finishing Touches:: Once grilled to perfection, remove the octopus from the heat. Transfer it to a serving platter. Drizzle with a fresh splash of olive oil, a sprinkle of fresh chopped parsley, and maybe a squeeze of lemon if you like an extra zing. Serve immediately! The Simple Greek Grilled Octopus should be tender on the inside, with a lovely smoky char on the outside. It’s a true Mediterranean delight, ready for you to enjoy.