6 servings
AuthorMyHorioTotal Time30 minsDifficultyBeginnerIn this easy grilled greek octopus recipe, we use frozen and previously cooked octopus to save time. The octopus is then grilled and tossed with extra virgin olive oil, fresh lemon, and oregano. Simple and delicious!
To cook Easy Grilled Greek Octopus:
Thoroughly defrost two packages of cooked octopus.
It's much quicker to use previously cooked octopus, which eliminates having to boil the octopus for an hour before barbequing it.
In a medium sized bowl, whisk the extra virgin olive oil, garlic, lemon juice, oregano, salt, and pepper together.
Set aside.
Preheat the barbeque to medium high.
Once heated, oil the grates and place the octopus on the barbeque.
Grill the octopus for 4 minutes on one side. Flip over, and grill for another 4 minutes or until nicely charred all over.
Transfer the octopus to a cutting board.
Cut the thicker parts of the tentacles into one inch pieces, keeping the thinner parts longer.
If you prefer, leave the tentacles whole.
Add the cut up octopus to the bowl with the dressing and toss.
If leaving the tentacles whole, plate the octopus and spoon the dressing on top.
Top with chopped fresh parsley if desired.
Ingredients
Directions
To cook Easy Grilled Greek Octopus:
Thoroughly defrost two packages of cooked octopus.
It's much quicker to use previously cooked octopus, which eliminates having to boil the octopus for an hour before barbequing it.
In a medium sized bowl, whisk the extra virgin olive oil, garlic, lemon juice, oregano, salt, and pepper together.
Set aside.
Preheat the barbeque to medium high.
Once heated, oil the grates and place the octopus on the barbeque.
Grill the octopus for 4 minutes on one side. Flip over, and grill for another 4 minutes or until nicely charred all over.
Transfer the octopus to a cutting board.
Cut the thicker parts of the tentacles into one inch pieces, keeping the thinner parts longer.
If you prefer, leave the tentacles whole.
Add the cut up octopus to the bowl with the dressing and toss.
If leaving the tentacles whole, plate the octopus and spoon the dressing on top.
Top with chopped fresh parsley if desired.