📝 About This Recipe
Transport your senses to the rugged coastline of the Aegean Sea with this tender, smoky grilled octopus. By slow-braising the octopus in its own juices before hitting the high heat of the grill, we achieve a buttery interior and a crisp, charred exterior without any added sugars. Finished with a vibrant 'Ladolemono' dressing of cold-pressed olive oil, tart lemon, and pungent wild oregano, this dish is a masterclass in Mediterranean simplicity and health.
🥗 Ingredients
The Octopus
- 3-4 pounds Whole Octopus (cleaned, beak removed, previously frozen for tenderness)
- 1/2 cup Dry White Wine (ensure it is a dry variety like Sauvignon Blanc to keep it sugar-free)
- 2 pieces Bay Leaves (dried)
- 1 teaspoon Black Peppercorns (whole)
- 1 Lemon (halved)
Ladolemono Dressing
- 1/2 cup Extra Virgin Olive Oil (high-quality Greek oil preferred)
- 3 tablespoons Fresh Lemon Juice (about 1.5 large lemons)
- 1 tablespoon Dried Greek Oregano (wild-harvested if possible)
- 2 cloves Garlic (minced into a paste)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
For Garnish and Grilling
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 4 pieces Lemon Wedges (for serving)
- 1 tablespoon Capers (rinsed and drained)
- 1 tablespoon Grapeseed Oil (for brushing the grill)
👨🍳 Instructions
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1
Place the cleaned octopus in a large, heavy-bottomed pot. Do not add water; the octopus will release its own liquid as it cooks.
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2
Add the dry white wine, bay leaves, peppercorns, and the halved lemon to the pot. Cover with a tight-fitting lid.
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3
Simmer over low heat for 45-60 minutes. Check for tenderness by piercing the thickest part of a tentacle with a paring knife; it should slide in like butter.
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4
While the octopus braises, prepare the dressing by whisking the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and red pepper flakes in a small bowl until emulsified.
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5
Once tender, remove the octopus from the pot and let it cool until you can handle it. Discard the braising liquid and aromatics.
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6
Separate the tentacles by cutting them at the base of the head. You can grill the head as well if desired, or discard it.
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7
Pat the tentacles completely dry with paper towels. This is crucial for achieving a crispy, charred exterior rather than steaming them on the grill.
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8
Preheat your grill to high heat (450°F-500°F). Clean the grates thoroughly and brush with a high-smoke point oil like grapeseed oil.
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9
Lightly coat the octopus tentacles with a tablespoon of the prepared dressing to prevent sticking.
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10
Place the tentacles on the hottest part of the grill. Sear for 3-4 minutes per side until deep char marks appear and the edges turn crispy.
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11
Remove the octopus from the grill and immediately place them on a warm serving platter.
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12
Whisk the dressing once more and pour it generously over the hot octopus. The heat will help the flavors penetrate the meat.
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13
Garnish with fresh parsley, capers, and extra lemon wedges. Serve immediately while the contrast between the char and the tender meat is at its peak.
💡 Chef's Tips
Always use octopus that has been previously frozen; the freezing process breaks down the tough muscle fibers, ensuring a tender result. Don't skip the drying step! Moisture is the enemy of a good char; use plenty of paper towels before the octopus hits the grill. If you don't have an outdoor grill, a screaming hot cast-iron grill pan works beautifully as a substitute. Avoid adding salt during the braising phase, as octopus is naturally salty and the liquid will concentrate as it cooks. Rub the dried oregano between your palms before adding it to the dressing to release the essential oils and fragrance.
🍽️ Serving Suggestions
Serve alongside a crisp Greek salad with plenty of feta and Kalamata olives. Pair with a chilled glass of Assyrtiko or a dry, flinty Albariño to complement the smoke and citrus. Accompany with grilled zucchini and bell peppers seasoned with lemon and sea salt. For a heartier meal, serve over a bed of warm, garlicky cauliflower rice to keep the meal sugar-free and low-carb. A side of homemade tzatziki (made with full-fat Greek yogurt and no added sugar) makes a cooling dip.