4.0 Greek Grilling

Oktapothi - Grilled Octopus

4 - 5 lb Octopus

1 cup Extra Virgin Olive Oil

1 cups Red Wine Vinegar

3 T. dried Greek Oregano

2 T. Kosher Salt

2 cloves fresh chopped garlic

Two large Lemons

Pepper

Cook Time: 1 hour, 10 minutes

PREPARATION:

If your Octopus has come from “The Shrimp Dock” or a Sea Food Distributor, it has probably already been cleaned.  If the Octopus has not been cleaned, remove and discard the ink sac, stomach, and eyes under running water. Using a sharp knife, remove the beak, at the bottom of the head where it joins the tentacles.  Most Octopus that you purchase from retail establishments is already cleaned!

Take the raw octopus and cut off each of the eight legs.  Then quarter the head and remaining body into four equal parts. (There should be basically zero waste).

MARINATING:

Marinate the Octopus over night in the refrigerator with one cup olive oil and one cup red wine vinegar, salt, pepper, garlic and/or other spices for flavor. Pull from Refrigerator one hour before cooking and let come to room temperature.

COOKING:

Place the meat along with the marinade into a very large skillet. Add chopped garlic and kosher salt to desired taste. Place over high heat until mixture begins to boil, then reduce heat to low, cover and simmer for 45 minutes.    NOTE:  Octopus loses a lot of its volume during cooking, so expect that the finished dish will appear quite a bit less than the original weight.  (Up to 50% less!)

GRILLING:

Remove the Octopus pieces from skillet and grill over charcoal or gas grill at medium heat.  Grill two minutes on each side.  Remove from grill and on a cutting board slice the legs at a 45 degree angle in ½ to ¾ inch thick pieces and place these pieces and the body pieces in a bowl /platter.  Pour small amount of olive oil and squeeze one whole lemon onto the meat and toss with two large spoons. (Approximately ¼ cup olive oil and juice of one lemon).  Sprinkle oregano, salt & pepper to taste and serve.

COMPLIMENTS:

This dish can be served as an appetizer before a meal or as the main course of a light meal or placed on a salad.  A Greek Country Salad of cucumbers, onions, and tomatoes, Feta Cheese & Kalamata Olives along with bread to soak up the delicious juices makes a great light supper! A nice Chardonnay or Pinot Grigio wine also complements the dish nicely.

Enjoy!