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Introduction
When it comes to Mediterranean cuisine, few dishes capture the essence of the Aegean Sea quite like Greek grilled octopus. Tender, smoky, and kissed with olive oil, this coastal delicacy has been a staple in seaside tavernas for centuries. But don’t be intimidated—grilling octopus at home is surprisingly simple. Whether you're a seafood lover or a curious foodie, this straightforward recipe brings the taste of Greece right to your backyard.
Ingredients:
1 whole octopus (about 2–3 pounds), cleaned
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon dried oregano (Greek preferred)
1 lemon, halved
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: bay leaves, for boiling
Directions:
Step 1: Tenderize the Octopus
Bring a large pot of water to a boil. You can add a couple of bay leaves for extra flavor. Gently simmer the octopus for 40–50 minutes, or until tender when pierced with a fork. Remove and let cool.
Step 2: Prep the Marinade
In a bowl, mix the olive oil, vinegar, minced garlic, oregano, salt, and pepper. Once the octopus is cool enough to handle, slice it into manageable portions—usually tentacles and head—then coat with the marinade. Let it marinate for at least 30 minutes (or overnight in the fridge for deeper flavor).
Step 3: Grill to Perfection
Heat a grill or grill pan over medium-high heat. Sear the octopus pieces for about 3–4 minutes per side, until charred and crispy at the edges.
Step 4: Finish and Serve
Squeeze fresh lemon juice over the grilled octopus, sprinkle with chopped parsley, and serve warm.
Serving and Storage Tips:
Serve with: Crusty bread, a chilled glass of white wine (like Assyrtiko), and a side of tzatziki or grilled vegetables.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently or enjoy cold as part of a salad.
Make-Ahead Tip: Boil and marinate the octopus a day in advance, then grill right before serving.
Variations:
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