This recipe, prepared by boiling octopus for a long time until tender and then quickly grilling it, offers a light and refreshing seafood flavor with an olive oil-lemon dressing. It is a favorite choice on meze platters and dinner tables.
Add the cleaned octopus to boiling water along with bay leaf and whole black peppercorns, and simmer over low heat until a fork pierces it easily.
Drain the boiled octopus and, once it has cooled slightly, cut it into pieces; let it rest a few minutes before grilling.
Toss the cut octopus with a little olive oil and cook on a hot grill, turning until lightly browned on all sides.
Mix olive oil, lemon juice, crushed garlic and oregano to prepare the sauce; drizzle it over the grilled octopus. Note: if you leave the octopus on the grill too long its flesh may toughen, so be sure to turn it quickly.
Important: Adding a pinch of baking soda or a cork to the boiling water is a traditional method to help octopus soften; it can shorten the time, but the meat may still be firm — check with a knife. Allergen: contains only seafood.
If you let the boiled octopus rest in the refrigerator for a few hours before grilling, the meat's texture firms up further and its consistency does not break down on the grill.
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