Chargrilled octopus 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".
Ingredients1 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
1/4 savoy cabbage, shredded
1 carrot, peeled, shredded
Red or white wine vinegar, to taste
Extra virgin olive oil, to taste
PreparationMarinating time: 30 minutes
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.
Displaying 10 of 236 Greek Restaurants.
|6.||Yots Greek Taverna||Larrakeyah|
|9.||George's Greek Tavern||Malvern East|
Featured Food & Recipes
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.