SIMPLE GREEK GRILLED OCTOPUS

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SIMPLE GREEK GRILLED OCTOPUS

Description

Simple Greek Grilled Octopus (Χταπόδι στα Κάρβουνα) is a classic Mediterranean dish that highlights the natural sweetness and tender texture of octopus, enhanced with olive oil, lemon, oregano, and light charring from the grill. Popular in Greek seaside tavernas, it’s served as a meze (appetizer) or light main, often alongside a crisp salad and a glass of ouzo or white wine.

Ingredients

Serves 4 (as an appetizer) or 2 (as a main)

  • 1 whole octopus (about 2–2.5 lb / 900 g–1.1 kg), cleaned
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, minced (optional)
  • 1–2 tbsp fresh lemon juice (plus wedges for serving)
  • 1 tsp dried Greek oregano
  • Freshly ground black pepper, to taste
  • Sea salt, to taste (use lightly)
  • Optional garnish: chopped fresh parsley or oregano

Instructions

1. Tenderize the Octopus

  • Rinse the octopus well under cold water.
  • Place it in a large pot without adding water. Cover and cook over medium-low heat for 40–50 minutes, turning occasionally. The octopus will release its own juices and become tender.
  • Once tender (a knife should slide easily into the thickest part), remove and let cool slightly.

2. Prepare for Grilling

  • Preheat a grill or grill pan to medium-high heat.
  • Cut the octopus into large tentacles or serving-size pieces.
  • In a bowl, mix olive oil, lemon juice, garlic (if using), oregano, and black pepper.
  • Brush the octopus generously with the mixture.

3. Grill

  • Grill the octopus for 3–4 minutes per side until lightly charred and crispy on the edges.
  • Avoid overcooking, as it can become tough.

4. Serve

  • Transfer to a platter, drizzle with a little extra olive oil and lemon juice, sprinkle lightly with sea salt, and garnish with fresh herbs.
  • Serve immediately.

Notes

  • Traditional Greek preparation often skips garlic to let the octopus flavor shine.
  • Cooking time may vary depending on octopus size.
  • You can boil instead of dry-cooking, but the no-water method preserves flavor.

Tips for Best Results

  • Don’t rush the tenderizing step: This is key to soft, flavorful octopus.
  • Dry before grilling: Pat the octopus dry to achieve better char.
  • High heat, short time: Grilling is just for flavor and texture, not for cooking through.
  • Use quality olive oil: It makes a noticeable difference.

Servings

  • Appetizer (meze): Serves 4
  • Main dish: Serves 2

Nutritional Information (Approx. per serving – appetizer portion)

  • Calories: ~180 kcal
  • Protein: 25 g
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Cholesterol: 80 mg
  • Carbohydrates: 2 g
  • Fiber: 0 g
  • Sodium: 300 mg

(Values may vary depending on exact ingredients and portion size.)

Health Benefits

  • High in lean protein: Supports muscle repair and satiety.
  • Low in carbohydrates: Suitable for low-carb and Mediterranean diets.
  • Rich in vitamins & minerals: Provides vitamin B12, iron, selenium, and zinc.
  • Heart-healthy fats: Olive oil contributes beneficial monounsaturated fats.

Q & A

Q: How do I know when the octopus is tender enough?
A: A knife or skewer should slide easily into the thickest part without resistance.

Q: Can I prepare the octopus in advance?
A: Yes. Tenderize it ahead of time and refrigerate for up to 2 days. Grill just before serving.

Q: Can I cook octopus without a grill?
A: Absolutely. Use a hot grill pan or even a broiler for a similar charred effect.

Q: Is frozen octopus okay to use?
A: Yes. Frozen octopus is often more tender due to ice crystals breaking down muscle fibers. Thaw completely before cooking.

Q: What should I serve with Greek grilled octopus?
A: Pair it with horiatiki (Greek salad), crusty bread, lemon potatoes, or simple greens.

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