Grilled octopus is a quintessential Greek seafood dish that showcases the Mediterranean's incredible bounty. At Lauer House, our octopus comes fresh from the Aegean Sea, and we prepare it using time-honored techniques that ensure perfectly tender, flavorful results every time.
The secret to great grilled octopus lies in the preparation. We first simmer the octopus slowly with aromatics until it becomes tender, then we char it over high heat on our grill to create that irresistible smoky, crispy exterior while keeping the inside succulent and tender. The natural sugars caramelize beautifully, creating those coveted charred edges.
Served simply with extra virgin olive oil, fresh lemon juice, and a sprinkle of dried oregano from the hills of Halkidiki, this dish lets the quality of the octopus shine. Accompanied by a glass of crisp Assyrtiko wine and a view of the sea, it's the essence of Greek summer dining.
The secret to great grilled octopus lies in the preparation. We first simmer the octopus slowly with aromatics until it becomes tender, then we char it over high heat on our grill to create that irresistible smoky, crispy exterior while keeping the inside succulent and tender. The natural sugars caramelize beautifully, creating those coveted charred edges.
Served simply with extra virgin olive oil, fresh lemon juice, and a sprinkle of dried oregano from the hills of Halkidiki, this dish lets the quality of the octopus shine. Accompanied by a glass of crisp Assyrtiko wine and a view of the sea, it's the essence of Greek summer dining.
Prep: 15 mins
Cook: 1 hour 15 mins
Serves: 4-6
Medium
Ingredients
1 whole octopus (about 1.5kg)
1 bay leaf
10 black peppercorns
1/2 cup red wine vinegar
For serving:
1/4 cup extra virgin olive oil
2 lemons, juiced
1 tbsp dried oregano
Sea salt
Fresh parsley, chopped
Kalamata olives (optional)
1 bay leaf
10 black peppercorns
1/2 cup red wine vinegar
For serving:
1/4 cup extra virgin olive oil
2 lemons, juiced
1 tbsp dried oregano
Sea salt
Fresh parsley, chopped
Kalamata olives (optional)
Instructions
1. Clean the octopus, removing the beak and eyes. Rinse thoroughly.
2. Place octopus in a large pot with bay leaf, peppercorns, and vinegar. Do not add water - the octopus will release its own liquid.
3. Cover and simmer on low heat for 45-60 minutes until tender. Test with a fork.
4. Remove octopus and let cool slightly. Cut into portions.
5. Grill over high heat for 3-4 minutes per side until charred and crispy on edges.
6. Arrange on a platter. Drizzle generously with olive oil and lemon juice.
7. Sprinkle with oregano, sea salt, and fresh parsley. Serve immediately.
2. Place octopus in a large pot with bay leaf, peppercorns, and vinegar. Do not add water - the octopus will release its own liquid.
3. Cover and simmer on low heat for 45-60 minutes until tender. Test with a fork.
4. Remove octopus and let cool slightly. Cut into portions.
5. Grill over high heat for 3-4 minutes per side until charred and crispy on edges.
6. Arrange on a platter. Drizzle generously with olive oil and lemon juice.
7. Sprinkle with oregano, sea salt, and fresh parsley. Serve immediately.
