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Cooking Greek Style Octopus

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T

toniiv

Active member
One of the things I like about Greek cuisine is the octopus! It's so tender and flavorful. I get it a lot when I am in Greece and only a few times in the United States. I want to learn how to do that. In particular I want to know:
  • Choosing the Right Octopus: What should I look for when buying octopus? Are there any specific types or sizes that work best?
  • Tenderizing Process: I’ve heard that tenderizing the octopus is crucial. What methods do you recommend? I’ve heard of everything from beating it to simmering it in a pot. What works best?
  • Cooking Techniques: Should I grill it, bake it, or cook it in a stew? I'm aiming for something that's traditionally Greek.
  • Marination and Seasonings: What are the best herbs, spices, or marination techniques to use? I know olive oil and lemon are staples, but are there any other must-have seasonings?
Any advice you can give is welcome!
 
I love ordering tender Greek octopus that had been braised in its juices with a bunch of other flavors BUT I can't seem to make it at home without it getting messed up. It's usually tough and chewy. I've kind of given up on making it. I am a good cook I guess I gotta save something for the restaurants! Long story short, I would like to know these things too!
 
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