A Greek taverna classic: tender octopus, marked by the grill, glistening with olive oil, vinegar, and oregano. The flesh remains soft inside, with slightly smoky and tangy edges.
Ingredients
- 1.4 kg frozen whole octopus, thawed
- 90 ml red wine vinegar
- 80 ml extra-virgin olive oil
- 2 cloves garlic
- 2 leaves bay leaf
- 2 tsp dried oregano
- 1 piece lemon
- 0.25 bunches flat-leaf parsley
- 1 pinch coarse salt
- to taste ground black pepper
Method
- Rinse the thawed octopus under cold water, remove the beak if necessary, then pat dry until the surface barely slips under your fingers.
- Place the octopus in a Dutch oven with the bay leaf and a portion of the vinegar, cover, and cook over low heat until the tip of a knife easily pierces the thick part of the tentacles.
- Drain the octopus, reserving a little of the cooking liquid, then let it cool until you can handle it without burning yourself.
- Separate the tentacles and cut the head into even pieces; remove only the overly thick membranes without trying to peel everything, as they provide flavor on the grill.
- Mix the olive oil, remaining vinegar, grated garlic, oregano, salt, pepper, and a splash of lemon juice; coat the octopus and let it marinate while the grill heats.
- Heat a grill pan, plancha, or barbecue until a drop of marinade sizzles instantly on contact.
- Grill the octopus, turning it when the edges brown and become slightly crispy; the flesh should remain supple and glistening, not dry.
- Arrange on a ceramic plate, drizzle with a little fresh marinade and a splash of reduced cooking liquid if you saved any, then add chopped parsley and lemon wedges.
- Serve warm or at room temperature, with toasted bread, steamed potatoes, or a simple Greek salad.
Nutrition
Per serving
- Energy
- 405.8 kcal
- Protein
- 45.65 g
- Carbohydrate
- 7.17 g
- Fat
- 21.86 g
- Fibre
- 1.2 g
- Calcium
- 224.68 mg
- Iron
- 9.33 mg
- Magnesium
- 128.16 mg
