Is it better to buy fresh octopus?

Most local cooks who have worked with octopus all their life recommend freezing a fresh octopus before cooking to ensure you have a really tender octopus for your final dish. The freezing process breaks down the tough fibers in the octopus, which results in a tender, flavorful grilled tentacle. For this reason, I like to buy either frozen whole octopus, or the poached (and chilled) octopus tentacles I used in this recipe. I've included instructions for both in the recipe card, so you'll be set either way!

What goes well with grilled octopus?

I love serving Greek grilled octopus with a pile of grilled potatoes and a big Mediterranean tossed salad . Throw some feta cheese and kalamata olives on the greens and you'll have yourself a proper Greek salad! If you prefer rice, this Lemon Dill Basmati would be delicious with the grilled main dish. And you really need to serve it with some delicious Garlic Bread or grilled pitas for soaking up all the sauce.

Can I make grilled octopus as an appetizer?

Yes! This is a delicious dish either as a main course, or a starter. If serving as a starter, I recommend cutting the tentacles into smaller, bite-sized pieces and serving them in a dish of the Greek vinaigrette. If you're presenting them as part of a buffet, include toothpicks so your guests can easily dish out a few pieces. For a south-of-the-border twist, try Octopus Ceviche ! And check out my Mediterranean Charcuterie Board post for more ways to serve grilled octopus!

How to store grilled octopus?

To store, wrap grilled octopus tightly and store in the refrigerator for up to 72 hours. If you leave it soaking in the vinaigrette, it will be even more delicious on the second day.

Simple Greek Grilled Octopus Recipe

Name: Simple Greek Grilled Octopus Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 8 octopus tentacles, cooked (about 1 1/2 pounds total); 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 4 garlic cloves, minced; 1 tablespoon fresh lemon juice, plus grilled lemons for serving; 2 tablespoons fresh parsley, diced; 2 teaspoon dried oregano; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 1/2 teaspoon red chili flakes

Simple Greek Grilled Octopus Recipe

grilled lemons, octopus tentacles and potatoes on a dish with dressing

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Author: Christina Jolam
Prep Time: 10
Cook Time: 10
Total Time: 20 minutes
Yield: 3-4
Category: Easy Recipes
Method: Grill or Stove Top
Cuisine: Greek

Ingredients

8 octopus tentacles, cooked (about 1 1/2 pounds total)

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

4 garlic cloves, minced

1 tablespoon fresh lemon juice, plus grilled lemons for serving

2 tablespoons fresh parsley, diced

2 teaspoon dried oregano

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon red chili flakes

Instructions

Make the Greek herb vinaigrette by combining olive oil, red vinegar, garlic, lemon and all the spices and parsley. Taste and adjust seasoning. Set aside.
Drizzle olive oil over tentacles, then sprinkle generously with salt and pepper.
Preheat grill or grill pan to medium high. Grill tentacles for 3-5 minutes - just long enough to char the edges of the tentacles and heat them through. If grilling potatoes or other vegetables to serve with the octopus, add them to the grill, as well. I like to grill a halved lemon to squeeze over the entire dish when serving.
Once lightly charred and warmed through, transfer grilled tentacles to a serving dish and drizzle homemade Greek vinaigrette over the entire plate. Serve with grilled potatoes and grilled lemon wedges.

Notes

Note: To prepare a raw, fresh octopus for the grill, ask your fishmonger to clean the octopus for you when you purchase. If buying frozen octopus, the freezing process works as a tenderizing method, so that is my preference if buying raw. If you've purchased fresh octopus, freeze the cleaned octopus for a day or two before preparing.

Bring a large pot of water to boil with enough water to fully cover the octopus. Add one onion, cut in half, 2 tablespoons of red wine vinegar, 2 bay leaves, 10-15 peppercorns and 1 tablespoon of salt. (I've read a lot about an old Italian method of adding corks to the poaching liquid as a method of tenderizing. Like our friends at Serious Eats, I haven't found any additional value in this strategy. Freezing before poaching is my go-to method, and I leave the cork in the wine bottle.)

Once the water comes to a boil, add the octopus and reduce heat to a simmer. Cook the octopus for about an hour. Timing will vary depending on the size of your seafood. A knife should pierce the tentacles with minimal resistance. Drain the octopus and let it cool completely, then refrigerate.

For grilling, I like to cut the octopus in half, so I have four tentacles on each side - that's a good size to manage on a hot grill. If cooking on an indoor grill pan, feel free to cut into 2-tentacle octopus pieces or whatever works best for you.

From here, pick up the recipe instructions above.

Nutrition

Serving Size: 1/3
Calories: 521
Sugar: 0.3 g
Sodium: 1300.6 mg
Fat: 39.8 g
Carbohydrates: 7.7 g
Protein: 34.3 g
Cholesterol: 108.8 mg

Find it online: https://weekdaypescatarian.com/simple-greek-grilled-octopus-recipe/