Grilled Octopus
Charred tentacles, lemon, oregano, a glass of something cold. Start with pre-cooked octopus and you skip the 90-minute simmer entirely, which is the only reason this belongs on a fast menu.
- Total time
- 12 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Pat the tentacles completely dry with kitchen paper; surface water is the enemy of char.
Toss them with 1 tbsp of the olive oil and a grind of pepper, then heat a griddle pan over high heat until it is genuinely smoking.
Grill the tentacles for 3 minutes, then turn and grill 2 to 3 minutes more, pressing them onto the ridges, until the edges are blackened and the flesh is hot through, opaque and firm.
Whisk the remaining oil with the vinegar, lemon juice, oregano and salt in a bowl.
Cut the tentacles into 4cm pieces while hot, toss them in the dressing so they drink it, and finish with parsley and extra flaky salt.
Read all that and thought “absolutely not”?
Completely fair. Grilled Octopus is sitting in the Greek kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Greek kitchen
Lemon, oregano and a suspicious amount of feta.