Recipe courtesy of Elias Corner for Fish

Octopus

  • Level: Easy
  • Total: 1 hr
  • Prep: 5 min
  • Cook: 55 min
  • Yield: 4 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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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