Greek Grilled Octopus

Recipe by Amanda Lynn-Stach

Clean a 2-3 lb octopus and separate the tentacles and mantle. Bring a pot of salted water to a simmer and add the octopus, making sure that it is submerged. Simmer for 1 hour, 15 minutes. Cool the beast in a colander and then peel the skin and cut flesh into desired sized pieces.

*The cooked octopus will be marinated from 12 to 48 hours*

Prepare the marinade by combining:

1/2 cup light fruity olive oil
juice of one lemon
1 Tablespoon minced fresh oregano
3 cloves garlic, peeled and minced
1 bay leaf
salt and pepper to taste (bearing in mind the octopus has cooked in brined water)

  1. Place the octopus chunks in the marinade and stow it in the fridge for between 12 and 48 hours.
  2. Remove the bowl an hour before grilling to allow the octopus to come back to room temp.
  3. When ready to grill, prepare a gas grill or charcoal fire. Grill the octopus parts quickly until reheated and crisped, basting with the marinade.
  4. Enjoy.