Total Time:
1 hr
5 min
55 min

4 servings

  • 1 lemon, halved, plus 1 lemon, halved
  • 1 (3 pound) octopus, cleaned of beak and ink sac
  • 3 tablespoons dried Greek oregano
  • 1 tablespoon white wine vinegar
  • 2 tablespoons Greek olive oil
  • 1 teaspoon salt
  • Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered.

  • In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes.

  • Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano.

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3.0 2
Not sure why, but the octopus was still very tough and rubbery. Not sure if I needed to cook it more or less. It was a small octopus. Will try again...think the cooking is all in the first have of the recipe but not sure what's needed. item not reviewed by moderator and published
Very Good, will make again. item not reviewed by moderator and published

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