Grilled octopus is the recipe that marks the beginning of summer.
I love fresh seafood, you can eat it all summer in almost every Greek tavern. I love fresh seafood, you can eat it all summer on almost every coastal tavern in Greece. Our neighbors obviously love life and appreciate the good products. This recipe is an ideal appetizer, but with baked potatoes and leafy vegetables, it becomes a complete main course. Here’s how to prepare a delicious grilled octopus.
- 1.5 kg cleaned and sliced octopus
- 2 sprigs thyme
- 2 bay leaves
- 1 teaspoon salt, plus extra to taste
- 2 cloves of garlic, finely chopped
- 2 lemons
- 2 -3 tablespoons of olive oil to sprinkle
- ground pepper to taste
- 2 tbsp. finely chopped fresh parsley for sprinkling
- 1/4 cup white wine
When you buy an octopus from fishermen at the port, or at the supermarket, ask someone who understands to help you clean and cut the octopus or give you instructions on how to clean and cut it yourself.
In a large bowl place the cut and clean octopus, flavor with bay leaf, thyme, garlic, salt and pour over white wine. Stir well and let marinate in the fridge for at least 3-4 hours. Transfer the marinated octopus to a larger saucepan, add water, cover and bring to a boil. Cook over medium heat for about 45 minutes to an hour. Pour the broth and let the octopus drain into the lattice bowl. Prepare your charcoal or electric grill. Season the octopus with half the olive oil, sprinkle with salt and pepper to taste. Roast the grilled octopus on all sides so that it is appetizing and has the aroma of fire. Do not cook the octopus for too long, as it will lose its juiciness.
Serve sprinkled with more olive oil and if you are left with a little wine marinate. If not, a few drops of balsamico will give a little more flavor to the dish. Serve with lemon slices, dried oregano, fresh carrots, red onions and finely chopped fresh parsley.