🛒 Ingredients:
🐙 1 kg octopus, cleaned and precooked
🛢️ 4 tbsp olive oil
🍋 2 tbsp lemon juice
🧄 Optional: 1-2 cloves garlic, minced
🌿 Optional: Fresh oregano or parsley, for garnish
🧂 Salt & pepper to taste
🍷 Optional splash: Red wine vinegar or white wine (just a tbsp!)
👨🍳 Instructions:
1. Pre-cook the octopus (if raw)
(Skip this if your octopus is already cooked.)
Place the octopus in a pot with a bit of water (no oil or salt yet), cover, and simmer on low heat for 40–60 minutes until tender.
Let it cool slightly, then cut into manageable pieces (usually tentacles and body).
2. Marinate it
In a bowl, whisk together the olive oil, lemon juice, optional garlic, and vinegar/wine (if using).
Toss the octopus pieces in the marinade and let sit for 30 minutes (or longer if you have time).
3. Grill it
Preheat your grill or grill pan over medium-high heat.
Grill the octopus for 2–3 minutes per side, until lightly charred and smoky. Brush with a bit more marinade while grilling.
4. Season & Serve
Finish with a drizzle of olive oil and lemon juice.
Sprinkle with salt, pepper, and fresh oregano or parsley.
Serve warm or room temp, ideally with crusty bread or a glass of ouzo 😉.
🔥 Chef’s Tip:
If the skin curls or chars a bit, that’s a good thing — it adds flavor and authenticity, just like you’d get at a taverna in Greece.
Let me know if you want to pair it with a Greek salad, tzatziki, or roasted potatoes!