Grilled Octopus Greek-style is a savory and tender dish popular in Greek tavernas. It’s typically served with ladolemono (a simple olive oil and lemon dressing) and sprinkled with oregano. The octopus is boiled first to tenderize it, then grilled to perfection, resulting in a delicious smoky flavor with crispy, charred edges. It’s a dish that captures the essence of Greek summer dining.

Full Recipe:

Ingredients:

• 1 kilogram (2.2 pounds) octopus

• 2 thick slices of lemon

• 2 tablespoons red wine vinegar

• 5 tablespoons extra virgin olive oil, plus extra for brushing

• 3 tablespoons lemon juice

• 1 teaspoon dried oregano

• ½ lemon for serving

Directions:

1. Boil the Octopus:
   If using frozen octopus, allow it to thaw in the fridge overnight.
   Place the octopus, lemon slices, and red wine vinegar in a medium pot. Pour in 2½ to 3 cups of water to almost cover the octopus (it’s okay if it’s not completely submerged).
   Bring the water to a boil, then reduce the heat to low and cover. Let it simmer for 40-50 minutes until the octopus is tender when tested with a knife through the thickest part of a tentacle. Be careful not to overcook it.

2. Cool the Octopus:
   Once cooked, remove the octopus from the pot and allow it to cool to room temperature on a plate.

3. Prepare for Grilling:
   After the octopus has cooled, cut the tentacles from the body. Discard the small piece of meat containing the octopus’ teeth at the center where the tentacles meet.
   Slice open the head and rinse it under water to remove any sand or residual innards.

4. Grill the Octopus:
   Preheat your grill or grill pan over high heat. Brush the grates with oil and the octopus with olive oil.
   Grill the octopus for 10-12 minutes, turning the tentacles every 2-3 minutes, until it is slightly charred on all sides and the skin feels firm.

5. Prepare the Ladolemono:
   While the octopus is grilling, mix the extra virgin olive oil and lemon juice in a small bowl. Stir until well combined.

6. Serve:
   Once grilled, transfer the octopus to a plate. Drizzle with the ladolemono dressing and sprinkle with dried oregano.
   Serve with fresh lemon wedges on the side.

Estimated Nutritional Information (per serving):

Calories: ~369 kcal
Carbohydrates: ~8g
Protein: ~38g
Fat: ~20g
Saturated Fat: ~3g
Polyunsaturated Fat: ~2g
Monounsaturated Fat: ~13g
Cholesterol: ~120mg
Sodium: ~576mg
Potassium: ~915mg
Fiber: ~1g
Sugar: ~1g
Vitamin A: ~387 IU
Vitamin C: ~24mg
Calcium: ~145mg
Iron: ~14mg

This Grilled Octopus Greek-style is a flavorful, tender seafood dish that makes for a delightful appetizer or main course, especially when paired with Greek sides and a glass of Ouzo!

The Appeal of Grilled Octopus Greek-Style: Simple Ingredients, Bold Flavors

What makes Grilled Octopus Greek-style so special is the combination of fresh, high-quality ingredients and the cooking method. Here’s why this dish stands out:

1. Tender Octopus: Boiling the octopus before grilling ensures that it becomes tender while maintaining its natural flavors. The process of slow simmering in water, lemon, and vinegar helps break down the tough fibers, making the octopus juicy and soft.

2. Grilling: The grill adds a wonderful smoky flavor and crispy texture to the octopus. The high heat of the grill caramelizes the surface, creating a slightly charred, irresistible crust while keeping the inside moist and tender.

3. Ladolemono Dressing: Ladolemono, a simple dressing made from olive oil, lemon juice, and a touch of oregano, adds brightness and a refreshing citrus flavor to the octopus. This dressing enhances the seafood’s natural sweetness while balancing the rich smokiness from the grill.

4. Oregano: Dried oregano, a staple in Greek cooking, adds a distinctive herbal note that complements the octopus perfectly.

5. Easy Preparation: Despite its elegant presentation, Grilled Octopus Greek-style is easy to prepare. Boiling the octopus and grilling it requires minimal effort, making it a great option for both special occasions and casual gatherings.

Key Ingredients: What Makes Grilled Octopus Greek-Style Special

1. Octopus: The main ingredient, fresh or frozen, is crucial to the dish. The octopus needs to be tenderized through boiling, which is key to achieving the perfect texture before grilling.

2. Olive Oil: Extra virgin olive oil is used both in the ladolemono dressing and for brushing the octopus before grilling. It provides richness and depth to the dish.

3. Lemon: Both lemon slices and fresh lemon juice are used to enhance the octopus’s flavor. The acidity of the lemon helps cut through the richness of the olive oil and complements the natural taste of the seafood.

4. Red Wine Vinegar: Vinegar is added to the boiling water to help tenderize the octopus and add a hint of acidity, balancing the richness of the olive oil.

5. Garlic: Although not directly in the recipe, garlic can be added to the ladolemono dressing for extra flavor. It pairs beautifully with the octopus and the fresh herbs.

6. Oregano: Dried oregano adds a distinctive herbal aroma to the octopus, enhancing its flavor and making it unmistakably Greek.

7. Sea Salt and Black Pepper: Simple seasonings that bring out the natural flavors of the octopus without overpowering the dish.

How to Make Grilled Octopus Greek-Style

Grilled Octopus Greek-style is surprisingly easy to prepare, and the result is an impressive dish that will wow your guests. Here’s a step-by-step guide to making this flavorful seafood dish:

1. Boil the Octopus:

• If using frozen octopus, allow it to thaw in the fridge overnight.

• Place the octopus, lemon slices, and red wine vinegar in a medium pot. Add enough water (2½ to 3 cups) to almost cover the octopus. It doesn’t need to be completely submerged.

• Bring the water to a boil, then reduce the heat to low. Cover the pot and let it simmer for 40-50 minutes, until the octopus is tender when tested with a knife through the thickest part of a tentacle. Be cautious not to overcook the octopus.

2. Cool the Octopus:

• Once cooked, remove the octopus from the pot and allow it to cool to room temperature on a plate.

3. Prepare for Grilling:

• After the octopus has cooled, cut the tentacles from the body. Discard the small piece of meat containing the octopus’ teeth at the center where the tentacles meet.

• Slice open the head and rinse it under water to remove any sand or residual innards.

4. Grill the Octopus:

• Preheat your grill or grill pan over high heat.

• Brush the grill grates with olive oil and brush the octopus with olive oil as well.

• Grill the octopus for 10-12 minutes, turning the tentacles every 2-3 minutes, until it is slightly charred on all sides and the skin feels firm to the touch.

5. Prepare the Ladolemono:

• While the octopus is grilling, mix the extra virgin olive oil, lemon juice, and a pinch of salt in a small bowl. Stir until well combined.

6. Serve:

• Once grilled, transfer the octopus to a plate and drizzle with the ladolemono dressing.

• Sprinkle with dried oregano and garnish with fresh lemon wedges for an added burst of citrus.

• Serve immediately and enjoy!

Serving Suggestions and Pairing Ideas

Grilled Octopus Greek-style is a flavorful dish that pairs wonderfully with a variety of sides and drinks. Here are some ideas for pairing:

1. Greek Salad: A classic Greek salad made with tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese is a perfect side dish. The freshness of the salad complements the smoky, savory octopus.

2. Pita Bread: Serve with warm pita bread to scoop up the ladolemono dressing and enjoy with the octopus.

3. Tzatziki: A cool and refreshing cucumber-yogurt dip that is the perfect accompaniment to the grilled octopus, balancing the smoky flavors.

4. Roasted Vegetables: Roasted vegetables like eggplant, zucchini, or bell peppers make a flavorful side dish that complements the grilled octopus.

5. Wine Pairing: A crisp, dry white wine such as Sauvignon Blanc, Assyrtiko, or a light rosé pairs beautifully with this seafood dish. For a more Mediterranean experience, try pairing it with ouzo or a cold beer.

Conclusion: A Flavorful and Elegant Greek Dish

Grilled Octopus Greek-style is a savory, tender, and smoky dish that captures the essence of Greek cuisine. The tender octopus, grilled to perfection and drizzled with the refreshing ladolemono dressing, makes for a delicious and satisfying meal. The simplicity of the ingredients, combined with the grilling technique, allows the natural flavors of the octopus to shine. Whether served as a main course or appetizer, this dish is sure to impress with its Mediterranean charm. Perfect for special occasions or as a luxurious treat, Grilled Octopus Greek-style is a must-try for seafood lovers!