📝 About This Recipe
Transport yourself to a seaside taverna in the Cyclades with this quintessential Greek meze. This recipe utilizes the traditional method of slow-braising the octopus in its own juices before finishing it over a high-heat flame to achieve that iconic smoky char and tender interior. Dressed simply with 'Ladolemono' (lemon-oil sauce) and wild oregano, it is the purest expression of Aegean coastal flavors.
🥗 Ingredients
The Octopus
- 3-4 pounds Fresh or high-quality frozen octopus (cleaned, beak removed, tentacles kept whole)
- 2 pieces Dry bay leaves
- 1 teaspoon Whole black peppercorns
- 1/4 cup Red wine vinegar (for the braising liquid)
Ladolemono Sauce & Marinade
- 1/2 cup Extra virgin Greek olive oil (use the highest quality available)
- 3 tablespoons Fresh lemon juice (approximately 1.5 lemons)
- 1 tablespoon Dried Greek oregano (crushed between palms to release oils)
- 1 piece Garlic clove (finely minced or grated)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Freshly ground black pepper
For Garnish and Serving
- 2 tablespoons Fresh parsley (finely chopped)
- 1 piece Lemon wedges (from 1 whole lemon)
- 1 tablespoon Capers (rinsed and drained)
👨🍳 Instructions
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1
Thoroughly rinse the octopus under cold running water. Ensure the beak (located at the center where the legs meet) has been removed and the head is cleaned.
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2
Place the whole octopus in a large, heavy-bottomed pot or Dutch oven. Do not add water; the octopus will release its own flavorful liquid as it cooks.
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3
Add the red wine vinegar, bay leaves, and peppercorns to the pot. Cover with a tight-fitting lid.
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4
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 with little resistance.
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5
Once tender, remove the pot from the heat and let the octopus cool in its own juices for 20 minutes. This prevents the skin from peeling off.
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6
While the octopus cools, prepare the Ladolemono by whisking together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.
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7
Remove the octopus from the pot and pat it very dry with paper towels. Slice the tentacles away from the head (discard the head or slice it into rings if desired).
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8
Lightly brush the tentacles with a small amount of the Ladolemono sauce to coat.
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9
Preheat your grill (charcoal is traditional, but gas works) to high heat. Ensure the grates are clean and lightly oiled.
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10
Place the tentacles directly over the hottest part of the grill. Sear for 3-4 minutes per side until charred spots appear and the exterior is crispy.
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11
Remove the octopus from the grill and immediately place on a cutting board. Slice the tentacles diagonally into bite-sized coins or leave them whole for a dramatic presentation.
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12
Transfer to a warm serving platter and generously drizzle with the remaining Ladolemono sauce.
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13
Garnish with fresh parsley, capers, and extra lemon wedges. Serve immediately while the char is crisp and the interior is succulent.
💡 Chef's Tips
If using fresh octopus, freezing it for 24 hours and thawing before cooking helps break down the tough fibers for a more tender result. Avoid boiling the octopus in water; simmering in its own juices (the 'stifado' style) intensifies the oceanic flavor and color. Make sure the octopus is bone-dry before it hits the grill to ensure you get a crispy char rather than steaming it. Don't over-salt the sauce initially; octopus naturally retains some sea salt from its own juices. For an authentic touch, use wild-grown Greek oregano which has a much more pungent, citrusy aroma than standard supermarket varieties.
🍽️ Serving Suggestions
Serve with a chilled glass of Ouzo or a crisp Assyrtiko white wine from Santorini. Pair with a side of creamy Fava (yellow split pea puree) topped with red onions. Accompany with a classic Horiatiki (Greek Village Salad) and crusty sourdough bread to soak up the lemon-oil sauce. Include other mezedes like grilled Halloumi or Kalamata olives for a full Mediterranean spread.