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Greek grilled octopus (ktapodi sti skara)
χταπόδι στη σχάρα (chtapodi sti schara)
Octopus first simmered until tender with garlic, herbs, vinegar and olive oil, then charred on a hot grill and served with its reduced cooking liquid, olive oil, capers and oregano. A staple of the Greek meze table, from Diane Kochilas's book My Greek Table.
- Servings
- 10
- Preparation
- 15 min
- Cooking
- 1 h 10
- Resting
- 30 min
- Total
- 1 h 55
- Difficulty
- Moderate
Equipment
- Heavy saucepan with a lid
- Barbecue or ridged grill pan
- Large sharp knife
Ingredients
The octopus
To serve
Method
If the octopus is frozen, thaw it in the fridge overnight.
Why Freezing breaks down the fibres, which helps tenderise the octopus; thawing in the fridge keeps it safe.
Cut off the head just below the eyes. Divide the body into eight pieces, keeping the tentacles whole.
Put the octopus in a heavy pan with the garlic, bay, rosemary, thyme, wine, vinegar, balsamic, half a cup of olive oil and the pepper. Cover and bring to the boil, then simmer for 45–50 minutes until the tentacles are tender but still al dente, not stringy.
Timer · 50 min50:00Put the octopus in a bowl with enough of the cooking liquid to cover. You can cool it and refrigerate it in the liquid for up to 24 hours.
Strain the cooking liquid and simmer it over a medium-low heat until reduced to a loose syrup.
Timer · 15 min15:00Bring the octopus to room temperature. Heat the grill to medium-high, brush it with oil, and grill the tentacles for 8–12 minutes, turning, until lightly charred all over.
Timer · 10 min10:00Arrange on a platter, drizzle with the reduction and extra-virgin olive oil, and scatter with the capers, dried oregano and fresh herbs.
To drink & serve with
- Santorini
Kochilas suggests ouzo. Editorial suggestion for wine: a Santorini Assyrtiko.
Substitutions
- Barbecue → A very hot ridged grill pan.
- Santorini capers → Any capers, rinsed.
Common mistakes
- Grilling raw octopus: it stays tough. It must be simmered first.
- Overcooking in the pot: the tentacles fall apart on the grill.
- Grilling straight from the fridge: the outside chars before the inside warms.
Storage & reheating
Simmered octopus keeps up to 24 hours in its liquid in the fridge before grilling (Kochilas). Once grilled, eat the same day.
Safety
Contains molluscs and sulphites (wine, vinegar). Thaw frozen octopus in the fridge, not on the counter, and refrigerate the simmered octopus within 2 hours (US FDA).
Allergens
Molluscs · Sulphites
Check labels: stock, bacon and sauces can contain further allergens.
Dietary
gluten-free · dairy-free
Simmer, then grill
Diane Kochilas writes that it would be hard to imagine the Greek meze table without a few slightly charred, smoky octopus tentacles, ideally with ouzo. Her recipe, adapted from My Greek Table, follows the restaurant method: the octopus is never grilled raw. It is first simmered with garlic, bay, rosemary, thyme, vinegar, balsamic and olive oil until tender but still al dente, then grilled for colour and smoke.
The cooking liquid is not thrown away. Strained and reduced to a loose syrup, it becomes the dressing, with olive oil, Santorini capers and Greek oregano.
