Greek Grilled Octopus is the most admired Greek Seafood recipe. As a seafood lover, you should try the grilled Octopus-like the grilled shrimp. This grilled Octopus is first boiled to make it tender, and then you should grill it after all the seasonings and marination.
Greek Grilled Octopus brings such royal vibes to your dining table. Serve it with all the side dips and some good sprinklings at the top; everyone will surely adore it. This is a filling dish; you don’t need any more food after having this Grilled Octopus.
INGREDIENTS
- 2 finely chopped garlic cloves
- Lemon zest of one lemon
- 1 cleaned Octopus
- 1 bay leaf
- A spring of thyme
- 1 tablespoon chopped garlic
- 2 tablespoon wine vinegar
- 3-4 cups hot water
- 1-2 tablespoon salt
- 5-6 tablespoon olive
- 1/2 lemon juice
- A small bowl of pickle capers
- Finely chopped spring of Parsley
- 1 green onion finely chopped
- Salt and pepper to taste
- Potatoes sliced in wedges
- 90 grams of butter
Method to make the Greek Grilled Octopus
You should defrost the Octopus if it is frozen. If you are using a fresh one, you are good to go.
Chop the garlic cloves.
Rinse the Octopus in tap running water and then transfer it to a clean bowl.
Add a bay leaf and a spring of thyme into the pot.
Add the chopped garlic and the wine vinegar. Sprinkle salt and paper. Pour water.
Keep the heat medium and cook while putting the lid on the pot.
Once cooked, take it out of the pot. Or let it cool in the same cooked broth.
Bring olive oil and add some chopped garlic into the olive oil. Squeeze lemon into it.
Add the diced pickle Capers and Parsley into the same mixture. Then add the chopped green onion, sprinkle some salt and pepper, and mix well.
Melt butter in a pan.
Stir fry the potato wedges in this butter. Sprinkle salt and pepper until the potatoes are fried.
Bring the cooked Octopus, cut the thick parts of the tentacles, and then brush the olive oil mixture over it.
Preheat the grill and brush olive oil over it. Put the cooked Octopus on the grill until browned and crispy.
Serve the Greek Grilled Octopus along with the side dips.
FAQs?
Is there any need to boil the Octopus before grilling?
To tenderize the Octopus, we have to cook the Octopus before grilling. Then this burned Octopus is easier to examine and get crispy.
How to Serve the Grilled Octopus?
To serve the grilled Octopus, squeeze lemon juice on the grilled Octopus and drizzle some olive oil mix. Grind some fresh black pepper. Sprinkle some olives and serve alongside the bread.
Greek Grilled Octopus Recipe
Ingredients
- 2 finely chopped garlic cloves
- Lemon zest of one lemon
- 1 cleaned Octopus
- 1 bay leaf
- A spring of thyme
- 1 tablespoon chopped garlic
- 2 tablespoon wine vinegar
- 3-4 cups hot water
- 1-2 tablespoon salt
- 5-6 tablespoon olive
- 1/2 lemon juice
- A small bowl of pickle capers
- Finely chopped spring of Parsley
- 1 green onion finely chopped
- Salt and pepper to taste
- Potatoes sliced in wedges
- 90 grams of butter
Instructions
- ou should defrost the Octopus if it is frozen. If you are using a fresh one, you are good to go.
- Chop the garlic cloves.
- Rinse the Octopus in tap running water and then transfer it to a clean bowl.
- Add a bay leaf and a spring of thyme into the pot.
- Add the chopped garlic and the wine vinegar. Sprinkle salt and paper. Pour water.
- Keep the heat medium and cook while putting the lid on the pot.
- Once cooked, take it out of the pot. Or let it cool in the same cooked broth.
- Bring olive oil and add some chopped garlic into the olive oil. Squeeze lemon into it.
- Add the diced pickle Capers and Parsley into the same mixture. Then add the chopped green onion, sprinkle some salt and pepper, and mix well.
- Melt butter in a pan.
- Stir fry the potato wedges in this butter. Sprinkle salt and pepper until the potatoes are fried.
- Bring the cooked Octopus, cut the thick parts of the tentacles, and then brush the olive oil mixture over it.
- Preheat the grill and brush olive oil over it. Put the cooked Octopus on the grill until browned and crispy.
- Serve the Greek Grilled Octopus along with the side dips.
