Has anyone made Greek grilled octopus at home?

[dpappas87]

Every time I visit Greece, I fall in love all over again with grilled octopus—tender, smoky, perfectly charred, and drizzled with olive oil and lemon. But every time I try making it at home, it turns out tough and rubbery. I’m starting to wonder if the secret isn’t just in the cooking, but in how the octopus is prepped beforehand.

Does anyone know if the octopus sold in Greece is treated differently before hitting the grill? I’ve read that in Greece, they sometimes tenderize it by pounding it or drying it out in the sun. Are we missing that step here in the U.S.?

I’d love to recreate that amazing texture and flavor at home—so if you’ve had any success (or lessons learned), please share your tips! Do you boil it first? Freeze it? Grill it low and slow?

 

[k_tsoukalas]

You’re absolutely right—the magic of Greek grilled octopus is definitely in the prep! In Greece, it’s common to freeze the octopus first (which helps break down the muscle fibers), then slow-simmer it in its own juices (no water needed) for about 45–60 minutes until tender before grilling.

Some tavernas still tenderize it the old-fashioned way—pounding it on rocks and then hanging it in the sun to dry a bit, which gives it that iconic texture and slight chew. At home, freezing and then simmering is usually enough. Just make sure not to overcook during grilling—high heat for a short time is key for that char without toughening it up again.

I also finish mine with olive oil, lemon juice, and oregano, sometimes a splash of red wine vinegar.

If you start with a good simmer and finish with a hot grill, you’ll get much closer to that dreamy Greek texture!