Grilled Octopus Greek Style

This classic grilled octopus with Greek flavors has been my go—to dish whenever I want to impress friends or just relive a breezy seaside dinner at home Its smoky char hints of lemon and the herby olive oil dressing take you right to a taverna table by the water

What made me fall in love with this recipe is that it demystifies cooking octopus The first time I made it I was amazed at how simple and crowd—pleasing it actually is My family always asks for seconds

Ingredients

• Octopus: whole and fresh or frozen for best texture choose one that looks plump with a fresh ocean scent
• Thick lemon slices: infuse the octopus with citrus and help tenderize it
• Red wine vinegar: adds a subtle tang and aids in softening the meat
• Extra virgin olive oil: high—quality olive oil makes a world of difference in flavor
• Fresh lemon juice: for brightness and to bring out the sea essence of the octopus
• Dried oregano: Mediterranean oregano gives an authentic herby finish check for vibrant green color and strong aroma
• Fresh lemon wedges: for serving to add a final lift right before tasting

Instructions

Boil the Octopus:

Place the octopus in a medium pot with the lemon slices and red wine vinegar Add enough water to almost cover the octopus It is fine if a bit of the octopus peeks above the liquid Bring everything to a boil then turn the heat to low and cover Let it simmer very gently for about forty to fifty minutes You will know the octopus is ready when a knife slides easily through the thickest part of the tentacle Go slowly It is easy to overcook

Cool the Octopus:

Carefully lift the cooked octopus out of the pot and set it on a plate Let it cool to room temperature This stops the cooking and makes it easier to handle for the next step

Prepare for Grilling:

When the octopus is cool cut the tentacles apart from the body Find the small tough bit at the center where the tentacles join and discard it Slice the head open and rinse it under running water to remove any sand or innards

Grill the Octopus:

Heat your grill or grill pan over high until it is very hot Brush the grates with oil and also brush the octopus all over with olive oil Lay the tentacles and head on the grill Turn them every two or three minutes for a total grilling time of ten to twelve minutes They should get golden and slightly crisp on the outside but stay springy and moist inside

Mix the Ladolemono:

While the octopus grills combine the extra virgin olive oil and lemon juice in a bowl Whisk or stir them until they become slightly thickened and glossy

Serve:

Once the octopus is nicely charred plate it up Drizzle the citrus oil dressing over the pieces and dust everything with dried oregano Finish with fresh lemon wedges on the side for everyone to squeeze over their portion

My favorite way to enjoy this dish is to savor the crispy charred ends of the tentacles That smoky crust is always fought over at my table Once my brother and I even split the last end piece because neither of us could resist

Storage Tips

Keep any leftovers tightly covered in the refrigerator They stay fresh for up to two days Reheat briefly on a hot pan or in the oven to preserve flavor and texture

Ingredient Substitutions

If you cannot find Mediterranean oregano use fresh parsley for a different but still herby touch If you are out of red wine vinegar white wine vinegar can work in a pinch but the flavor will shift a bit

Serving Suggestions

Serve alongside roasted potatoes a Greek salad or good crusty bread Sprinkle with capers and a little extra lemon zest to make it extra memorable

Cultural and Historical Context

Grilled octopus is a beloved dish found at seaside tavernas all over Greece It is often enjoyed as a meze starter during long leisurely meals and is paired with chilled crisp white wine or ouzo

Seasonal Adaptations

You can make this dish all summer as well as in the cooler months using a stovetop grill pan rather than an outdoor grill The recipe brightens up winter days and fits right into summer cookouts

This dish is sure to become a treasured centerpiece at any table Your guests will remember the bright flavors and perfectly tender texture

Recipe Q&A

→ How do you ensure octopus is tender before grilling?

Simmering the octopus with lemon and vinegar gently cooks it until tender. Be sure not to overcook, testing doneness with a knife through the thickest part of a tentacle.

→ What is ladolemono?

Ladolemono is a Greek dressing made by whisking together extra virgin olive oil and fresh lemon juice, offering a zesty complement to seafood dishes.

→ Can I grill octopus without a grill?

Yes, you can use a grill pan on the stovetop, ensuring it is well-oiled and preheated to achieve a slightly charred exterior.

→ How do you prevent the octopus from sticking during grilling?

Brushing both the octopus and grill grates with olive oil helps prevent sticking while encouraging a nice char.

→ What sides pair well with grilled octopus Greek-style?

Simple salads, roasted potatoes, or crusty bread are excellent accompaniments for enjoying this flavorful seafood dish.