chefspencil: 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.

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.

Greek Grilled Octopus with Lemon Sauce

A summer appetizer with wonderful taste from Greece. Grilled octopus with olive oil & lemon sauce!

Course Appetizer

Cuisine Greek

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings servings

Author Giorgos Tsoulis

Ingredients

Grilled octopus:

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

For the olive oil & lemon sauce:

60 ml extra virgin olive oil
20 ml fresh lemon juice
1 tbsp dried oregano
salt
pepper

Metric – US Customary

Instructions

Lemon sauce:

In a bowl, put the olive oil, salt, pepper, lemon juice, oregano and mix well with a hand whisk.

Grilled octopus:

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.