Greek Grilled Octopus
Greek Grilled Octopus can be served as meze or as an appetizer.
Servings: 4
Ingredients
- 1 medium to large octopus, beak and ink-sac removed (most octopi are already cleaned)
- ⅓ 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
Instructions
- Over high heat place a pot with water and bring to boiling.
- Add the octopus in the pot, cover it lid and let it boil for about 5-8 minutes. Make sure it is almost covered in liquid.
- Then reduce the temperature to a medium-low and continue to cook for about 45 minutes until tender.
- Turn off the heat leave it aside and add balsamic vinegar, wine, and oregano you can leave it overnight to marinate.
- Allow the octopus to steep until the liquid has cooled or even better, place in the fridge overnight.
- Next day place it to a bowl and add balsamic vinegar, dried Greek oregano, olive oil, and season with ground black pepper and sea salt.
- Grill the octopus to your barbecue on a high heat for about 2-3 minutes on both sides.
- Place the grilled octopus to a plate and squeeze fresh lemon juice, and drizzle with extra-virgin olive oil.