Grilled Octopus with Vinegar

Recipe courtesy of Executive Chef Vasilios Milios of the Hotel Saint George
Lycabettus in Athens, Greece

Ingredients
Procedure
For 4 - 6 servings
6 -7 pounds whole octopus, cleaned
4 Tbl fresh oregano, chopped
¼ cup fresh lemon juice
½ cup olive oil

 

 
    Preparation time: 5 minutes
    Cooking time: 1 hour 20 minutes
    Ease of preparation: easy     




  1. Preheat grill. In a large stockpot, bring water to a boil and then reduce to a simmer.

  2. Add whole octopus, and simmer for one hour.

  3. Remove octopus from boiling water and let cool at room temperature for 15 minutes. Cut the tentacles from the head, and discard the head.

  4. Sprinkle oregano over the octopus tentacles.

  5. Grill octopus for 10 minutes, turn over and grill for an additional 10 minutes. Remove octopus from the grill and chop into small pieces.

  6. In a small mixing bowl, whisk together the lemon juice and olive oil. Place chopped octopus onto serving plates and drizzle lemon vinaigrette over the octopus.