Name: Aegean Islands Chtapodi sti Schara (Χταπόδι στη Σχάρα)
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 4 servings as a main or 6 as meze
Cuisine: Greek
Ingredients: 1.5kg whole octopus, cleaned, fresh or thawed from frozen; 2 bay leaves; 60ml red wine vinegar, divided; 90ml extra virgin Koroneiki olive oil, divided; 1 teaspoon dried Greek oregano, crushed between your fingers; 1 lemon, cut into wedges; 1/2 teaspoon fine sea salt, only if needed after tasting; 1/2 teaspoon freshly ground black pepper

Question 1

How do you make Greek grilled octopus tender?

Accepted Answer

Simmer the whole cleaned octopus gently for 45 to 60 minutes before grilling. Cook the octopus covered over low heat with bay leaves and 30ml red wine vinegar, without added water. The octopus is tender when a small knife slips into the thickest tentacle with only slight resistance.

Question 2

Why do you cook octopus without water?

Accepted Answer

Cook octopus without water because whole octopus releases enough naturally salty liquid as it warms. Simmering in its own juices concentrates the seafood flavor, while added water thins the cooking liquid. The reduced octopus juices become a salty-sweet base for the vinegar, oregano, and olive oil dressing.

Question 3

Can I use frozen octopus for Greek grilled octopus?

Accepted Answer

Yes, frozen octopus works very well for Greek grilled octopus. Thaw a 1.5kg whole cleaned octopus slowly in the refrigerator for 24 hours before cooking. Freezing helps tenderize octopus, so a properly thawed frozen octopus often cooks more tender than fresh octopus that has not been worked.

Question 4

How long should I grill octopus after simmering?

Accepted Answer

Grill simmered octopus for 2 to 3 minutes per side over a very hot charcoal grill or ridged cast-iron grill pan. The octopus is already cooked, so the grill should only char the edges, crisp the suction cups in spots, and add smoke without drying the tentacles.

Question 5

Should I salt octopus before cooking it?

Accepted Answer

Do not salt octopus before cooking this Aegean grilled octopus recipe. Whole octopus is naturally salty, and its cooking juices become saltier as they reduce for 5 to 8 minutes. Taste the finished dressing first, then add up to 1/2 teaspoon fine sea salt only if needed.

Question 6

Can I simmer octopus ahead and grill it later?

Accepted Answer

Yes, simmer the octopus up to 1 day ahead, then chill it in its strained cooking juices. Before grilling, bring the cooked octopus to room temperature for 30 minutes. Room-temperature octopus chars quickly over high heat, so the tentacles crisp at the edges without drying out.

Culinary Explorer

Aegean Islands Chtapodi sti Schara (Χταπόδι στη Σχάρα)

Ingredients

whole octopus (chtapodi)

bay leaves

red wine vinegar

Where cooking meets culture.

Ingredient	Quantity
whole octopus (chtapodi)cleaned, fresh or thawed from frozen	1.5kg
bay leaves	2
red wine vinegardivided	60ml