Greek
Grilled Octopus
Wine-tenderized octopus grilled for crisp smoky edges, then dressed with lemon, oregano, vinegar, and olive oil.
4 servings · 20 minutes prep · 80 minutes cook
Ingredients
Main
- 3 lb cleaned octopus, thawed if frozen
- 1/2 cup dry white wine
- 2 bay leaves
- 1 tsp black peppercorns
- 1 small onion, quartered
- 1/4 cup avocado oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp dried Greek oregano
- 1/2 tsp kosher salt
- 1/4 cup extra-virgin olive oil
Directions
Method
- Place the cleaned octopus in a heavy pot with the dry white wine, bay leaves, black peppercorns, and yellow onion. Cover and cook over low heat until tender and at least {{temperature:145°F}}, 60-75 minutes.
- Cool the octopus in its cooking liquid for 1 hour. Drain and cut it into large tentacle portions.
- Toss the octopus with the avocado oil. Heat a charcoal or gas grill to high.
- Grill until charred and crisp at the edges, 3-4 minutes per side.
- Whisk the lemon juice, red wine vinegar, dried Greek oregano, kosher salt, and extra-virgin olive oil. Spoon over the hot octopus and serve.
