Greek Grilled Octopus with Lemon Sauce
Transport yourself to the Mediterranean with this exquisite Greek style grilled octopus recipe. The tender and succulent octopus tentacles are infused with a harmonious blend of herbs and vegetables, creating a perfect balance of flavors.
- 1.5 kg octopus
- 1 medium onion (sliced)
- 1 fennel (sliced)
- 1 celery stick (finely chopped)
- 1 Florina pepper (cut into cubes (or red bell peppers))
- 1 carrot (cut into thin slices)
- 2 bay leaves
- ½ tbsp peppercorns
- extra virgin olive oil
- 60 ml extra virgin olive oil
- 20 ml fresh lemon juice
- 1 tbsp dried oregano
- salt
- pepper
- In a bowl, put the olive oil, salt, pepper, lemon juice, oregano and mix well with a hand whisk.
- In a deep pot, add a little olive oil, the onion, fennel, celery, carrot, Florina pepper, bay leaves and pepper.
- Place the octopus over the vegetables, from which we have separated the tentacles and the head by spreading it evenly.
- Turn the heat to medium-low and cover with the lid and boil for about 1 hour, until the octopus is soft.
- Check with the knife, after 1 hour, to see if it is ready. When ready, remove from heat and allow to cool.
- After the tentacles are cooled, put them on skewer sticks and set aside.
- Place a pan over medium heat and let it heat. Once heated, add a little oil and fry the tentacles for 2 to 3 minutes.
- Serve hot or cold with the lemon sauce.
To add an extra layer of flavor, the dish is served with a tangy olive oil & lemon sauce, made with extra virgin olive oil, fresh lemon juice, dried oregano, salt, and pepper. This bright and zesty sauce adds a refreshing touch to the dish, enhancing the taste of the tender octopus and making it an unforgettable appetizer or main course.
Impress your guests with this simple yet elegant grilled octopus with lemon sauce recipe, and let the flavors of Greece transport you to the Mediterranean.
Enjoy this superb Greek grilled octopus recipe by Greek celebrity Chef Giorgos Tsoulis.
