Grilled Octopus

🔥 Prep

• Rinse the 1 kg octopus under cold water, remove the beak and internal organs, then pat dry with paper towels.
• Tentatively tenderize the octopus by gently pounding it with a meat mallet or rolling pin for about 2 minutes.
• Cut the tentacles into pieces roughly 5‑7 cm long, if desired.
• Measure out 0.5 cup (120 ml) olive oil, 2 tbsp (30 ml) vinegar, 1 tbsp (≈6 g) dried oregano, and peel and mince the 2 cloves of garlic.
• Combine the olive oil, vinegar, oregano, and minced garlic in a bowl to make the marinade.

🔥 Cook

• 1. Place the cleaned octopus in a large pot, cover with water, add a pinch of salt, and bring to a boil over high heat; then reduce to a simmer and cook for 45‑60 minutes until the octopus is tender (test with a fork).
• 2. Remove the octopus from the pot, let it cool slightly, then pat dry thoroughly.
• 3. Brush the octopus pieces generously with the prepared olive‑oil‑vinegar‑oregano‑garlic marinade.
• 4. Pre‑heat a grill or grill pan to medium‑high heat (about 200‑220 °C).
• 5. Place the octopus on the grill and sear for 3‑4 minutes per side, until charred grill marks appear and the edges are crisp.
• 6. During the last minute of grilling, drizzle any remaining marinade over the octopus for extra flavor.
• 7. Transfer the grilled octopus to a cutting board, let rest for 2 minutes, then slice if desired.

🔥 Serve

• Arrange the grilled octopus on a platter and sprinkle with a little extra dried oregano and a wedge of lemon.
• Serve with classic Greek sides such as tzatziki, warm pita bread, and a simple salad of tomatoes, cucumbers, red onion, and olives dressed in olive oil and red wine vinegar.
• Optionally, accompany with a glass of crisp white wine (e.g., Assyrtiko) or a cold beer.