Greek style grilled Octopus?

[xmelissaa]

I absolutely love grilled octopus, especially when I’ve had it in Greece or at Greek restaurants—it’s always so tender and flavorful with that perfect charred exterior. I’d love to recreate it at home, but I’m not sure where to start.

What’s the best way to prepare it the traditional Greek way? Should I boil or simmer it first to make it tender before grilling? Are there specific marinades or seasonings used in Greek recipes that really bring out its flavor?

I’d also love tips on grilling techniques—how to get that smoky, slightly crispy finish without overcooking it. And if you have any ideas for what to serve alongside it for an authentic Greek-style meal, I’d really appreciate the suggestions!

 

[k_tsoukalas]

To recreate tender, flavorful Greek-style grilled octopus, start by simmering it first—this is key to achieving that melt-in-your-mouth texture. Place the cleaned octopus in a pot with water, a bay leaf, peppercorns, and a splash of vinegar or wine. Simmer gently for about 45-60 minutes until tender (test with a fork). Let it cool in its own juices to retain moisture.

For seasoning, keep it simple: olive oil, lemon juice, oregano, and a touch of garlic. Marinate the octopus in this mixture for at least 30 minutes before grilling. When grilling, preheat to high heat and cook for about 2-3 minutes per side, just enough to char the exterior while keeping the inside tender.

Serve it with fava (yellow split pea puree), a fresh Greek salad, or grilled veggies. A drizzle of olive oil and a squeeze of lemon at the end ties it all together. It’s a taste of Greece at home!