Greek · Lunch · Dinner · Snack
Greek Grilled Octopus
Χταπόδι στα κάρβουνα (Chtapodi sta karvouna)
Tender octopus simmered gently and then charred over high heat for smoky, crisp edges, finished with a bright dressing of lemon, extra-virgin olive oil and Greek oregano. A classic taverna meze that is naturally lean and rich in protein.
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Serves
- 4
Calories come from: Carbs 10% · Fat 36% · Protein 54%
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Ingredients
For 4 servings- 1 medium (about 1.2 kg)Whole octopus, cleaned (thawed if frozen)
- about 10 cups2,500 gWater
- 2 leavesBay leaves
- 1 tspBlack peppercorns
- 2 tbsp30 gRed wine vinegar
- 3 tbsp40 gExtra-virgin olive oil
- 3 tbsp45 gLemon juice, fresh
- 2 tspDried Greek oregano
- 1 cloveGarlic clove, finely grated
- 1/8 tspSalt
- 1/4 tspGround black pepper
- 2 tbsp8 gFresh flat-leaf parsley, chopped (optional)
- 1 small60 gLemon, cut into wedges (optional)
Steps
- 1
Rinse the octopus well under cold water and remove the beak and ink sac if still present.
- 2
Bring the water to a boil in a large pot with the bay leaves, peppercorns and 1 tbsp of the red wine vinegar.
- 3
Holding the octopus by the head, dip the tentacles into the boiling water three times so they curl, then lower it in completely.
- 4
Reduce the heat to a gentle simmer, cover and cook for 50 to 60 minutes, until a knife slides easily into the thickest part of a tentacle.
- 5
Turn off the heat and let the octopus cool in its liquid for 15 minutes so it stays tender.
- 6
Lift the octopus out, pat dry and cut off the tentacles; slice the head into a few pieces.
- 7
Toss the octopus pieces with 1 tbsp of the olive oil.
- 8
Heat a grill, griddle pan or barbecue to high.
- 9
Grill the octopus for 3 to 4 minutes per side until charred and crisp at the edges.
- 10
Whisk the remaining olive oil with the lemon juice, remaining vinegar, oregano, garlic, salt and ground pepper; taste before adding any more salt, as octopus is naturally salty.
- 11
Slice the grilled tentacles into bite-size pieces or leave them whole, and spoon the dressing over while hot.
- 12
Scatter with parsley and serve with lemon wedges, if using.
Swaps, storage and make-ahead
Swaps
- Use dried regular oregano or thyme if you can't find Greek oregano.
- Swap the red wine vinegar for an extra splash of lemon juice or white wine vinegar.
- Replace the octopus with large squid tubes and tentacles, simmering only briefly or skipping straight to a quick, hot grill so they stay tender.
- Serve the octopus on a bed of shredded romaine and fresh dill, as in the photo, for a simple salad-style plate.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days; the charred edges are best fresh, so enjoy leftovers cold in a salad or reheat briefly until steaming hot. Avoid freezing after grilling, as the texture can turn rubbery.
Make ahead
Simmer and cool the octopus up to 2 days ahead, then keep it covered in the fridge and grill just before serving. The dressing can be whisked together a day ahead and stored in the fridge; whisk again before using.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MolluscsSulphites
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (956 g) | Per 100 g | |
|---|---|---|
| Calories | 343 kcal | 36 kcal |
| Protein | 44.9 g | 4.7 g |
| Carbohydrates | 8.6 g | 0.9 g |
| of which sugars | 0.3 g | 0 g |
| Fiber | 0.5 g | 0.1 g |
| Fat | 13.2 g | 1.4 g |
| of which saturated | 2.1 g | 0.2 g |
| Sodium | 813 mg | 85 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
