Grilled Octopus with Lemon, Garlic and Oregano
Why this recipe works
- Tender before charring: Simmering the octopus first softens the flesh, so the grill can focus on adding smoky edges rather than cooking it through from raw.
- Charred edges, tender centre: A brief finish over high heat gives the outside light caramelisation while keeping the inside supple.
- Bright, balanced dressing: Lemon juice and red wine vinegar sharpen the olive oil dressing, while garlic and oregano add savoury depth.
Get the most out of this recipe
Timing notes
- Most of the time is hands-off: The long simmer does the tenderising work; the active preparation is mainly making the dressing, cutting the octopus and grilling briefly.
- Let it cool before cutting: A short cooling time after simmering makes the octopus easier to handle and helps the pieces hold together.
- Best served straight from the grill: Toss and serve the octopus while warm, when the edges are still smoky and the dressing can coat the pieces well.
Texture tips
- Keep the simmer gentle: A steady, gentle simmer helps the octopus become tender without toughening or breaking up the tentacles.
- Cool fully for cleaner charring: If time allows, cool the simmered octopus completely before grilling; firmer pieces are easier to char without tearing.
Ingredient notes
- Adjust the sharpness: Use the lemon and vinegar to tune the dressing: add a little more lemon if you prefer a brighter, cleaner finish.
- Oregano choice: Dried oregano gives a concentrated, classic herbal note; fresh oregano can be used more sparingly for a softer flavour.
Make-ahead tips
- Simmer ahead, grill later: The octopus can be simmered in advance, cooled and refrigerated, then grilled just before serving for the best texture.
- Reheat leftovers gently: Warm leftovers in a hot pan with a small splash of water until piping hot, or serve cold with the dressing refreshed with lemon.
Equipment you'll need
Ingredients
Instructions
- Put the octopus in a large pot and add enough water to cover it well. Bring to a gentle simmer and cook for 45 to 60 minutes, turning once or twice, until a knife slides into the thickest part of a tentacle with little resistance. Lift out and leave to cool for 10 minutes so it is easier to handle.
- While the octopus cools, finely grate the garlic into a bowl. Squeeze in the lemon juice, then whisk in the red wine vinegar, dried oregano and extra virgin olive oil. Taste and adjust with a little more lemon if you like it sharper.
- Heat a grill to high. Cut the octopus into large tentacles or chunky pieces, then grill for 2 to 3 minutes per side until lightly charred at the edges. Transfer to a board and slice into bite-sized pieces.
- Toss the warm octopus with most of the dressing, then spoon over the rest just before serving. Serve straight away while the edges are still smoky and the centre is tender.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer gentle rather than boiling hard, which can make the octopus tough and cause the tentacles to break up.
- If you have time, cool the simmered octopus completely before grilling; it firms up and is easier to char without tearing.
- Seafood should be cooked and served hot; if you are pregnant, elderly, or immunocompromised, avoid undercooking and make sure it is piping hot throughout.
Substitutions
- Replace red wine vinegar with extra lemon juice for a cleaner, brighter dressing.
- Replace dried oregano with a smaller amount of fresh oregano for a softer herbal flavour.
Storage
- Refrigerate up to 2 days
- Cool leftovers quickly, then refrigerate in a sealed container. Reheat gently in a hot pan with a small splash of water until piping hot, or serve cold with the dressing refreshed with a squeeze of lemon.
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Recipe overview
- Servings: 2 servings
- Total time: 1h 25min (25min active)
- Difficulty: Medium
- Cuisine: Greek
-
Allergens:
Molluscs
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