📝 About This Recipe
Transport your palate to the sun-drenched shores of the Aegean with these tender, smoky grilled octopus bites. By slow-braising the octopus before hitting the high heat of the grill, we achieve a buttery interior and a perfectly crisp, charred exterior. Finished with a bright, zesty gremolata and a touch of smoked paprika, these skewers are the ultimate sophisticated appetizer for any summer gathering.
🥗 Ingredients
The Octopus Braise
- 2 pounds Fresh or thawed octopus (cleaned, tentacles separated)
- 1/2 cups Dry white wine (such as Pinot Grigio)
- 1 teaspoon Black peppercorns (whole)
- 2 pieces Bay leaves
- 1 Lemon (halved)
The Char-Grill Marinade
- 1/4 cups Extra virgin olive oil (high quality)
- 3 cloves Garlic (minced)
- 1 teaspoon Dried oregano (preferably Greek)
- 1/2 teaspoon Smoked paprika (Pimentón de la Vera)
- 1/2 teaspoon Sea salt (to taste)
Lemon-Herb Gremolata & Garnish
- 1/2 cups Fresh flat-leaf parsley (finely chopped)
- 1 tablespoon Lemon zest (from 1 large lemon)
- 1 tablespoon Capers (drained and chopped)
- 1/4 teaspoon Red chili flakes (optional for heat)
- 12-15 pieces Wooden skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Place the cleaned octopus tentacles in a large heavy-bottomed pot or Dutch oven without any water; the octopus will release its own liquid.
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2
Add the white wine, peppercorns, bay leaves, and the halved lemon. Cover tightly and simmer over low heat for 45-60 minutes until a knife slides easily into the thickest part of the tentacle.
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3
Remove the pot from the heat and let the octopus cool in its own poaching liquid for 20 minutes to retain moisture.
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4
While cooling, whisk together the olive oil, minced garlic, dried oregano, smoked paprika, and sea salt in a medium bowl to create the marinade.
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5
Lift the octopus out of the liquid. Gently wipe off any excess purple skin if desired, though leaving it adds texture and color. Cut the tentacles into 1.5-inch bite-sized chunks.
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6
Toss the octopus bites in the marinade bowl, ensuring every piece is well-coated. Let marinate at room temperature for 15 minutes.
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7
In a small ramekin, combine the finely chopped parsley, lemon zest, capers, and red chili flakes to create the fresh gremolata topping.
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8
Preheat your grill or a cast-iron grill pan to high heat. You want it screaming hot to achieve a quick char without overcooking the interior.
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9
Thread 2-3 octopus bites onto each soaked wooden skewer. Do not crowd them; leave a little space for the heat to circulate.
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10
Lightly oil the grill grates. Place the skewers down and sear for 2-3 minutes per side until you see distinct char marks and the edges turn crispy.
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11
Remove the skewers from the grill and arrange them on a warmed serving platter.
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12
Immediately sprinkle the fresh gremolata over the hot skewers and finish with an extra squeeze of lemon and a tiny pinch of sea salt.
💡 Chef's Tips
For the most tender results, use frozen octopus; the freezing process breaks down the tough fibers naturally. Never skip the braising step—grilling raw octopus directly results in a rubbery, unpleasant texture. If using wooden skewers, soak them for at least 30 minutes to prevent them from catching fire on the high-heat grill. To get a better char, pat the octopus dry after braising and before adding the oil-based marinade. Avoid over-salting the braising liquid as octopus is naturally salty from the sea.
🍽️ Serving Suggestions
Pair with a chilled glass of Assyrtiko or a crisp Sauvignon Blanc to cut through the smoky richness. Serve alongside a bowl of creamy garlic aioli or whipped feta (tirokafteri) for dipping. Accompany with grilled pita bread and a side of marinated olives for a full mezze platter. A simple side of blistered cherry tomatoes or grilled asparagus complements the charred flavors perfectly. For a rustic touch, serve on a wooden board with extra lemon wedges and a sprig of fresh oregano.