Greek Grilled Octopus

Greek Grilled Octopus is awesome! This can be served as an appetizer or part of a mezedes.
Prep Time4 hrs
Cook Time1 hr
Total Time5 hrs
Course: Appetizer
Cuisine: Greece
Keyword: octopus
Servings: 4


  • 1 medium to large octopus, beak and ink-sac removed (most octopi are already cleaned)
  • cup red wine
  • splash of balsamic or wine vinegar
  • cracked black pepper
  • fresh or dried Greek oregano
  • extra-virgin olive oil
  • salt to taste
  • lemon wedges


  • Place your octopus (throw in the cork ) in a pot over high heat and cover.
  • Allow the octopus to boil for about 5-8 minutes.
  • Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid, If not enough liquid add water).
  • Place the cover back on and reduce the heat to a medium-low and simmer for about 45 minutes (checking occasionally to see if there’s enough braising liquid).
  • You may add some more water and continue to braise until the octopus is fork-tender.
  • Remove from the heat and add your wine, balsamic vinegar and some Greek oregano.
  • Allow the octopus to steep until the liquid has cooled or even better, place in the fridge overnight.
  • When you’re ready to grill your octopus, pre-heat your gas or charcoal grill to a high heat.
  • Take your octopus out of the liquid and place in a bowl.
  • Add some olive oil, some balsamic vinegar, dried Greek oregano, freshly ground black pepper and if needed at all, some sea salt.
  • Place the octopus on the grill and sear for about 2-3 minutes on both sides.
  • Remove from the grill and place on a serving plate.
  • Drizzle with extra-virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.

Photo credit and inspiration: internationalcuisine