Cuisine Category

Greek recipes

Food Category

Key Ingredient

Special Consideration

Healthy recipes

TV Show

Lyndey and Blair's Taste of Greece recipes

Chargrilled octopus recipe

Created by Lyndey Milan

Add a comment

Enlarge text

Rate this recipe

Cuisine: Greek
Prep Time: 20 min(s)
Cook Time: 50 min(s)
Serves 4-6

"We ate this char-grilled octopus dish at the taverna on Karathona beach" says Lyndey Milan. "The menu declared that the octopus was out of season, thus frozen. However, since freezing actually tenderises the tentacles, I wasn’t concerned. This is a fantastic technique of pre-cooking the octopus first to make it really soft".

Ingredients

1 kg large octopus tentacles
1/2 cup extra-virgin olive oil
1 large lemon, cut into halves
2 garlic cloves, smashed
2 tbsp lightly crushed rigani
2 tsp sea salt flakes
Lemon wedges, to serve

Cabbage slaw
1/4 savoy cabbage, shredded
1 carrot, peeled, shredded
Red or white wine vinegar, to taste
Extra virgin olive oil, to taste

View conversion table

Preparation

Marinating time: 30 minutes

Level of difficulty: easy

Preheat the oven to 180°C (160°C fan-forced).

Wash the octopus tentacles under cold water, place them in a non-stick roasting tin, cover the tin with a layer of baking paper and then foil, and secure the edges around the roasting tin to seal it. Cook for 40-45 minutes, or until the octopus is tender when tested with a fork. Check it once or twice during the cooking time to ensure it doesn’t dry out. If necessary, add a little water for moisture.

Place the tentacles in a large bowl, add the oil and squeeze over the lemon juice. Chop the lemon into quarters and add to the bowl. Add the garlic, rigiani and salt and season with some freshly ground black pepper. Cover and marinate for 30 minutes or overnight in the refrigerator.

Preheat a large barbecue flat plate or chargrill plate to hot. Drain the octopus and cook for a few minutes on each side. If the flat plate or chargrill is small, cook the octopus in two batches, reheating the plate to hot between batches.

Meanwhile, to make the slaw, combine the cabbage and carrot and dress with the wine vinegar and oil to taste.

Slice the octopus tentacles to serve. Serve with lemon wedges and the cabbage slaw.

If you enjoyed this Chargrilled octopus recipe then browse more Greek recipes, barbecue recipes, seafood recipes, summer christmas feast recipes, healthy recipes and our most popular hainanese chicken rice recipe.

Greek Restaurants

Displaying 10 of 236 Greek Restaurants.

	Restaurant	Book Online	Suburb
1.	Cellar 47		Shepparton
2.	Santorini Hawthorn		Hawthorn
3.	Lemnos Taverna		Prahran
4.	Triselies		Katoomba
5.	Saffron		Manuka
6.	Yots Greek Taverna		Larrakeyah
7.	Eros Ouzeri		Adelaide
8.	Estia		Henley Beach
9.	George's Greek Tavern		Malvern East
10.	Greek Spot		Hawthorn

View all Greek restaurants | Start a new search

Comment on this recipe

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

Your Cookbook

Featured Food & Recipes

NEWLY ADDED
POPULAR
TOP RATED

Hot Tips

Honey candies

Avoid making honey candies, a popular Jewish treat for Passover or Hanukkah, when the weather is humid as the honey in the mix absorbs the moisture from the air.

Glossary

Fusilli

Spiral-shaped pasta.