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30 responses to “Grilled Octopus, Greek Style”

  1. john

    Sounds great! How would it work with squid or conch?

  2. Doriantake

    Yum. Definitely doing this with squid though – no octopus around this house but plenty of access to fresh squid.


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  4. Ian

    No additional liquid is required for the braise?

    Off the market!

  5. Donna

    I’m anxious to try this. One of the best meals I ever ate was grilled octopus at one of those little Peloponnesian seaside cafes. Your post brought back great memories!

  6. dan

    I’ve been to greece. what they do there with the octopus, is that they leave it to dry for about a day, then grill it. you need a northern wind for that, some fantastic chef at a small family restaurant in Rhodos told me (the prevalent summer wind in greece, the meltemi, is a dry, northern wind).
    I have always cooked it like you do, boiling+grilling, liked it that way and always wondered what is the deal with drying it. Never had access to that dry wind for long enough… but it is worth it if you can try it. The flesh will stay a little more rubbery, while still very chewable but it keeps that amazing fresh taste of the sea that is lost when the seafood is not fresh out of the water.
    And this is how that guy in rhodos served it – in his own words: no garlic, no sauce. Some lemon juice and maybe a little olive oil. It was fantastic, I have to say.

  7. Dave Wong

    Hank, It is indeed a great time for the grill… the cooler air signals fall is officially on its way. I just secured 10 lbs of baby octopi last week and had a phenomenal grilling session this past weekend. I’m waiting on a good supply of squid ink to make some black pulpo in the next week or two. Keep it up!

  8. Meg

    What do you think about using the crockpot to braise it?
    I am down in south FL and the idea of heating up an oven to braise something for hours is oppressive… but I do love octopus!

  9. Ian

    Just finished my first try of this recipe, simply stated EXCELLENT! Next time I will try for some larger Octo’s, did it with baby, like to try it with some that have finger sized tentacles.

  10. Daniel

    WOW…. Octopus cooked this way will never be eaten by anyone other than the cook. 2kgs and my guest will be lucky to taste the juices let alone the octopi it self. Thank you.

  11. Isaac

    I have been to Greece and all I did was look for grilled Octopus. Fantastic, just as you are are imagining it. Thanks for the recipe!

    P.S. What is up with the last post? Is he a friend of yours?

  12. Natalie

    I made this today, it’s the best octopus recipe I have ever made!

    I found they needed to be seasoned with salt at the end, but other than that the recipe was very accurate.

    Thanks so much 🙂

  13. Ray

    For cuttlefish, try any grocery store. I’ve never lived anywhere in the USA (10 states) where it could not be easily found. Or, go where the Latino’s shop.

    Your inference that octopus is bad for your cholesterol level is just the opposite. Octopus is full of good cholesterol and actually improves lipid profiles. Like many shellfish and eggs, people should be encouraged to eat them if they want to eat healthy. Best to leave the medical opinions to the medical community.

  14. GiGi Eats Celebrities

    This looks PHENOMENAL! I absolutely ADORE octopus when cooked correctly and this looks like perfection!

  15. Christine

    Thank you for this fabulous recipe. I used your technique to braise 3 octopuses. The flavor was far superior to simmering in water. By the way, according to the Oxford dictionary , “The standard plural in English of octopus is octopuses. However, the word octopus comes from Greek, and the Greek plural form octopodes is still occasionally used. The plural form octopi is mistakenly formed according to rules for Latin plurals, and is therefore incorrect.” You are in good company as virtually every online recipe for octopus that I have read makes the same mistake.

  16. christina

    Best octopus I have ever cooked…as delicious and tender as the stuff I ate in Greece! Amazing recipe thank you! Am about to cook it for the second time in 2 weeks! Worth every step and minute of prep and cooking!

  17. Jim August

    I was in Greece many years ago. I stayed on a the island of Ios.
    There they beat the octopus on a rock, then hung it to dry in the wind like laundry. It was grilled and dressed with olive oil, and lemon. I’m sure it was braised or boiled first

  18. Carl Smith

    Just pulled these off the grill with fantastic results. Marinating at the end really adds the additional herbal flavors. Grilled over pecan wood/lump charcoal…fantastic.

  19. Kierstin

    My family is making this for Christmas Eve dinner tonight. We made this one time before but had to half the recipe because octopus is so expensive in New England. Yesterday my mother and I went to a Korean supermarket and found some affordable octopus. So excited to have twice as much octopus!

  20. Jonathan Atkin

    In the Bronx, on Arthur Avenue, Frank Randazzo’s seafood carries “cuttlefish” daily, otherwise known as “Sepia.” Needs nothing but quick high heat drizzled with olive oil. Very tender. Unlike octopus, does NOT require pre-boiling.

  21. Ck

    Awesome in a crockpot! No extra liquid needed. Cooked on high for 1.5 hours then turned to low for 30-45 min longer. Perfect!

  22. Anna Prokopova

    Share you passion about Greece. I have similar one about Japan! Thanks for the succulent lesson! 🙂

  23. Cathy

    Do you use the head?

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  25. Sonja

    Hi and thanks for this wonderful recipe!! I am married to a Greek and trying to make some dishes like his Mama does 🙂 this one I will try tomorrow.

  26. Diana Welsch

    Wow! A great Lenten meal. Dogs got the head, eyes, and beak. Could eat a whole 3-lb. octopus by myself with some Easy Tiger baguette, Kalamata olives, and tomato wedges plus a nice French Pinot.

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