Greek Grilled Octopus
When I get tired of eating Pulpo a la Gallega (Octopus Galician Style), I cook this recipe. It's more flavorful and the grill adds an additional intense flavor to the octopus.
- Octopus - whole, thawed, 1.8 kg (4 lbs) approx.
- Extra Virgin Olive Oil - Plenty
- Garlic - 4-5 cloves, cleaned, sliced (thick)
- Oregano - 1 Tablespoon
- Onion - 1 Large, julienned
- Balsamic Vinegar - 1-2 Tablespoons
- Salt - to taste
- Lemon wedges - 4-5
- Black Pepper - to taste
- Balsamic Glaze - to finish and decorate
- In a large pot, bring water to boil.
- Simmer octopus uncovered for 45 minutes to 1 hour or until octopus is tender. Check these tips and tricks on how to cook a tender octopus. Let the octopus cool down on its own cooking liquid.
- In the meantime, create a marinade combining 1/2 of the oregano, olive oil, Balsamic vinegar, garlic, onion,
- Cut the tentacles and add them to the marinade. Allow 1-2 hours at least for the octopus to absorb the flavor.
- Meanwhile, light a charcoal fire. Preheat your charcoal grill to high heat (you can also use a gas grill or use a cast iron grill if you want to cook it indoor).
- Discard the liquids. Cook the octopus, garlic, and onion on the grill for about 2-3 minutes on each side.
- Once the octopus is ready, sprinkle with olive oil, the reminding oregano, salt and pepper, decorate with balsamic glaze and add the cooked onions and garlic.
- Enjoy the Greek grilled octopus with a robust red wine!
When I get tired of eating Pulpo a la Gallega (Octopus Galician Style), I cook this recipe. It’s more flavorful and the grill adds an additional intense flavor to the octopus.Add to Favourites