Recipe

Octapothi- Greek Grilled Octopus Recipe

Add Step-by-Step Photos	Greekgirrrl / All my dishes 1 year, 10 months ago Serve with a glass of ouzo on ice! OPA! Prep:180m Cook:15m Servings:6	Greekgirrrl
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Fans

tinadc

danadooley

wolfpackja

ragnarokx2

chefzilla

uk2nyc

sagami

mountainma

Ingredients

1 whole raw octopus- medium sized

5 Cloves Garlic (Finely chopped)

4 Whole Lemons (Squeezed)

1 Whole Octopus

3/4 cup Extra Virgin Olive Oil

1 Tablespoon Oregano

1-2 Pinch Pepper (To taste)

2-3 Pinch Salt (To taste)

1 Cup red wine Vinegar

Directions

Beat the octopus with a meat hammer or against the concrete (as they do in Greece) to soften it up.

This may take 15 minutes or more.

Cut and clean the octopus into pieces about twice the size of a serving because the meat will shrink when cooked.

Combine the vinegar, a 1/4 cup of olive oil, the garlic, some oregano, salt and pepper.

Place marinade in large ziploc bag and add octopus.

Marinate overnight for best results but 3 hrs in the fridge will do.

To cook, warm the BBQ to low-medium heat and lay the meat on the grill.

Baste with a mixture of the remaining olive oil, the juice from the lemons, and the oregano, being careful not to cause a flame to erupt in the BBQ.

When the octopus is done (about 15 minutes), plate, and pour the remaining marinade over the removed octopus and serve.

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Comments

wolfpackjack 1 year, 10 months ago said:
Love the octopus... No ouzo... thanks for the post

peterm 1 year, 10 months ago said:
I wish I liked octopus as a kid...I would eaten so much when it was cheap...bravo koritsi mou!

danadooley 1 year, 8 months ago said:
I love octopus and this is an awesome recipe. But do you pour the remaining marinade over the grilled octopus as it is or do you cook it first?

kakedog 1 year, 3 months ago said:
Do you peel it before you marinade it? it seems as though you wouldn't have to beat it as much with out the skin. sounds delicious though

greekgirrrl 1 year, 3 months ago said:
Hey, kakedog! The beating of the octopus is primarily done to loosen the muscle that holds the black ink in its sac. Pounding the critter does just that and also somewhat tenderizes it. So to answer your question, no, i don't take the skin from the octopus. Helene
BTW- Thanks for stopping by my recipe!

mrjwjohnson 1 year, 2 months ago said:
God I love Octopus, it always makes me think of Tarpon Springs, FL

ragnarokx23 1 year, 2 months ago said:
Oo now you have me craving octopus. This recipe attracted my attention just like that. I have to try this one day. Thankss for sharing!

sagami 1 year ago said:
Hi, thanks for stopping by my white chocolate recipe!
Then I just clicked your recipe page and found the Octopus!!!
That was so interesting, and I did not know beat to soften it up!
We Japanese eat Octopus as well but I don't think Japanese does it. Thanks for this recipe! Give 5 forks!

kimichka25 1 year ago said:
THESE ARE THE BEST!!!! Gotta beat it (I prefer a rock) 100 times!
Sooooo good with the oil and vinegar!

barbiemensher 9 months, 2 weeks ago said:
I am ALL OVER this recipe but I have a question: you say you beat it to loosen the ink sac. So when I buy it, the sac, eye and beak should still be intact? And won't the ink sac break with all of that pounding? Most recipes I've found call for boiling it first but nobody is sure for how long - too long and it toughens and looses all it's flavour, too short and it will be a chewy mess. Beat on the thing... now THAT I can do but I just want to be clear before I start pounding if I'm supposed to remove stuff. I'd hate for the ink to explode all over and ruin what around here is a very expensive piece of seafood. No rush, btw. I'm in Quebec - won't be firing up the grill any time soon! Thank you for posting this. I'm off to peruse the rest of your dishes.

despinap 9 months, 1 week ago said:
Opa indeed! Even in Greece lately this is a luxury as octopus and fish have become so expensive. My parents boil it to death in a pressure cooker so there is no worries about it turning into a shoe and then they cut it up and marinate/refrigerate it. I'll ask them for the recipe and I'll post.

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