Hey all, I could use some advice. I absolutely love Greek-style grilled octopus—tender, smoky, a little charred, and drizzled with olive oil and lemon. I’ve been trying to recreate it at home, but my early attempts haven’t been quite right. The flavor’s there, but the texture is tough or rubbery, and I know that’s not how it’s supposed to be.
What’s the secret to getting it tender before grilling? I’ve heard everything from boiling it in vinegar water, to freezing it first, to slow braising it. Some say marinate, others say don’t. I’d really appreciate any tips—especially from people who’ve actually managed to get that perfect tender-crisp balance. Do you cook it first, and for how long, or go straight to the grill? I’d love to get this right!
