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–+ servings

Grilled Octopus with Olive Oil and Capers

Sun-dried, then grilled octopus is the quintessential Greek summer food — the smell alone will transport you to a whitewashed terrace somewhere in the Cyclades.
Print Recipe
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 275kcal

Ingredients

  • 2 lbs octopus (cleaned fresh or thawed frozen)
  • 1/2 cup red wine (for braising)
  • 1 bay leaf peppercorns, garlic cloves (for braising)
  • 4 tbsp extra-virgin olive oil
  • 2 tbsp capers drained
  • Juice of 1 lemon
  • 2 tbsp fresh parsley chopped
  • 1 tsp dried oregano
  • Salt and cracked black pepper

Instructions

  • Place octopus in a pot with wine, bay leaf, peppercorns, and garlic. Cover and simmer on low 45-60 minutes until tender when pierced with a knife.
  • Remove from liquid and let cool slightly. Refrigerate uncovered 30 minutes — drying helps the grill mark.
  • Heat grill to high. Brush octopus with olive oil and grill 3-4 minutes per side until charred and crispy at the edges.
  • Slice tentacles. Dress with olive oil, lemon juice, capers, and oregano.
  • Scatter fresh parsley over the top. Serve immediately.

Nutrition

Serving: 1serving | Calories: 275kcal | Protein: 28g | Fat: 16g
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