Octopus Recipe

If you want to try something a classic Greek dish, then octopus is a must! This simple Greek-style octopus recipe means you can cook those tentacles perfectly with a simple process that also enhances their natural flavour!

This is an authentic Greek dish to serve at home any time you can get fresh octopus and bring back memories of your favourite summer holidays!

So read along to discover my delicious recipe, step by step photos and my tips and tricks to make it to a mouthwatering perfection!

Fresh octopus might not be a common sighting outside Greece but nonetheless, it’s one of those dishes that is worthwhile going out of your way to find (i.e. your local fishmonger…)!

For many years I have been wary of cooking this little delight at home, even though I was a huge fan when visiting a local tavern, especially during my summer island hopping! That is until one day I just decided to get over my fears and give them a try.

So I went to my local taverna and asked them for their recipe. And in typical Greek fashion, I was given a mini-master class in Octopus cooking by the head chef himself!

I was surprised to discover that there is really not that much into it. Boil it till done but still “crunchy”, fry it for that extra crispiness and deglaze with some fresh Mediterranean spices and ouzo! And oh my what a delight it turned out to be!

In a large saucepan, combine the octopus tentacles, red wine vinegar, wine and bay leaves and bring to the boil. On medium-low heat with the lid on, simmer for 40-60 minutes.

Make sure you don’t add any water to the octopus, as it will release enough water on its own. Also don’t add any salt since the octopus is already salty enough and be careful not to overcook it because it will get mushy.

The octopus should be slightly crunchy when cooked. Finally, remove the octopus from the pan and set it aside in a bowl with the juices in another one.

1. Place octopus in a pot and cover with enough water. Bring to a boil. …
2. Remove octopus from hot water, rinse and place in a bowl. …
3. Preheat a gas grill to medium-high heat.
4. Slice octopus tentacles. …
5. Remove from heat and place in a bowl.
6. Drizzle with olive oil and add lemon juice. …
7. Serve.

Greek-style Octopus recipe (Xtapodi)

This traditional Greek Octopus recipe will transfer you back to your favorite Greek island! Find out all the secrets to cook the perfect Greek style Octopus

Prep: 5min

Total: 1h

Yield: 4

Ingredients:

• 1100g octopus, cleaned (35 ounces)
• 2-3 tbsps red wine vinegar
• 100-120 ml dry white wine (1/2 cup)
• 1-2 tbsps honey
• 3 tbsps balsamic vinegar
• 3 white onions, sliced
• 3 tomatoes, chopped
• 2 cloves of garlic, finely chopped
• extra virgin olive oil
• 2 bay leaves
• some chopped parsley

Instruction:

1. Into a large pan, add the tentacles of the octopus, along with the red wine vinegar, the wine and bay leaves and bring to the boil. Boil with the lid on, on medium low heat, for 40-60 minutes. Do not add any water, because the octopus, will shrink and emit enough water. Be careful not to add any salt, as the octopus is salty enough and not to over-boil it, because it will get mushy. When cooked nicely, the octopus should be crunchy.
2. When done, remove the octopus from the pan and keep the juices into a bowl.
3. Into a very hot pan, add the octopus, without the juices, and color nicely for 1 minute. This will allow the octopus to get crispy on the outside.
4. Add the sliced onions and chopped tomatoes into the pan, along with 1-2 tbsps of olive oil and the garlic and stir. Let it cook for about 5 minutes, stirring every now and again, until the onions caramelize.
5. Deglaze with the balsamic vinegar and wait for it to evaporate. Pour in the juices from boiling the octopus, that you kept aside, and 2 tbsps of honey. Season well with freshly ground pepper, sprinkle with some chopped pasley and cook for 3-5 minutes.
6. Serve with some crusted bread and ouzo or tsipouro.

Simple Greek Grilled Octopus Recipe

Prep: 10min

Total: 20min

Yield: 3

Ingredients:

• 8 octopus tentacles, cooked (about 1 1/2 pounds total)
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 4 garlic cloves, minced
• 1 tablespoon fresh lemon juice, plus grilled lemons for serving
• 2 tablespoons fresh parsley, diced
• 2 teaspoon dried oregano
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red chili flakes

Instruction:

1. First, make the herb vinaigrette by combining all ingredients. Taste and adjust seasoning. Set aside.
2. Drizzle olive oil over tentacles, then sprinkle cooked octopus tentacles with salt and pepper. Preheat grill or grill pan to medium high. Grill tentacles for 3-5 minutes – just long enough to char the edges of the tentacles and heat them through. If grilling potatoes or other vegetables to serve with the octopus, add them to the grill, as well. I like to grill a halved lemon to squeeze over the entire dish when serving.
3. Transfer grilled tentacles to a dish and drizzle vinaigrette over the entire plate. Serve with grilled potatoes and grilled lemon wedges.

The only octopus recipe you will ever need/ And Restaurant secrets for tender octopus

FAQ

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