Name: Char-Grilled Greek Octopus with Lemon and Thyme
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Greek
Ingredients: 1500 g whole octopus; 80 ml red wine vinegar; 2 bay leaves; 5 g black peppercorns; 80 ml extra virgin olive oil; 40 ml lemon juice; 2 garlic; 5 g fresh thyme; 2 g dried oregano; flaky sea salt

Equipment

Large heavy-bottomed pot with lid

Outdoor grill or cast-iron grill pan

or Cast iron skillet

Tongs

Small mixing bowl

Whisk

Ingredients

4 servings

Octopus Braise

1500 g whole octopus, cleaned, beak and eyes removed
80 ml red wine vinegar
2 bay leaves
5 g black peppercorns, whole

Lemon Thyme Dressing (Ladolemono)

80 ml extra virgin olive oil
40 ml lemon juice, freshly squeezed
2 garlic, minced to a paste
5 g fresh thyme, leaves picked
2 g dried oregano
flaky sea salt

Nutrition (per serving)

499

Calories

56g

Protein

11g

Carbs

24g

Fat

Fiber

Sugar

1059mg

Sodium

Method

Rinse the octopus thoroughly under cold running water. Place it in a large heavy-bottomed pot. Add the bay leaves, peppercorns, and red wine vinegar. Do not add water; the octopus will release its own liquid.

Cover the pot and bring to a simmer over medium-low heat. Cook for 45 to 60 minutes. The octopus is done when a knife slides into the thickest part of a tentacle with zero resistance.

1hFeel: Knife slides in easily like butter

Remove the octopus from the liquid and let it cool completely to room temperature. This rest period prevents the delicate skin from slipping off during grilling. Once cool, separate the tentacles from the head.

30m

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh thyme, and dried oregano until emulsified.

Preheat your grill or grill pan to high heat (approx. 230°C/450°F). Brush the octopus tentacles lightly with a small amount of the olive oil mixture.

Grill the tentacles for 3-4 minutes per side, just until the exterior is crisp and charred in spots. Do not overcook, or it will dry out.

8mLook for: Crisp exterior, distinct char marks

Transfer to a serving platter. Pour the remaining dressing over the hot octopus. Finish with a pinch of flaky sea salt and serve immediately.

Chef's Notes

Buying frozen octopus is actually preferred by many chefs; the freezing process helps break down the fibrous connective tissue, acting as a natural tenderizer.
Do not salt the water during the braising step. The octopus reduces significantly and concentrates its natural ocean salinity. Only salt at the very end if needed.
If you have a wine cork handy (natural cork only), toss it into the braising liquid. While scientifically debated, many Greek grandmothers swear it contains enzymes that help tenderize the meat.
The leftover braising liquid is intense and salty; it can be reduced and used as a base for a seafood pasta sauce, but be careful with the salt levels.