Chtapodi sti Skara

Nutrition · per serving

Steps

1. 1

   Preheat a grill pan, barbecue, or cast-iron skillet over high heat until very hot. Pat the cooked octopus completely dry with paper towels; removing surface moisture is key for getting good char instead of steaming. If the tentacles are very large, separate them into 4 to 6 pieces for easier grilling.

   700 g cooked octopus, cleaned
2. 2

   In a bowl, combine the olive oil, grated garlic, dried oregano, sea salt, and black pepper. Add the octopus and toss to coat evenly. Let it sit for 10 minutes at room temperature while the grill finishes heating; this short rest seasons the surface without needing a long marinade.

   30 ml olive oil2 cloves garlic, finely grated1 tsp dried oregano1/4 tsp fine sea salt1/4 tsp black pepper700 g cooked octopus, cleaned
3. 3

   Meanwhile, stir together the lemon zest, lemon juice, extra-virgin olive oil, capers, parsley, and extra oregano in a small bowl. Set aside so the flavors meld.

   1 tsp lemon zest25 ml lemon juice20 ml extra-virgin olive oil20 g capers, drained1 tbsp fresh parsley, finely chopped1/4 tsp oregano, extra for finishing
4. 4

   Grill the octopus over high heat for 3 to 4 minutes on the first side, then 2 to 3 minutes on the second side, turning once, until the edges are lightly charred, the suction cups crisp in spots, and the flesh is heated through. Avoid overcooking, since the octopus is already cooked and only needs reheating and caramelization.

   700 g cooked octopus, cleaned
5. 5

   Transfer the octopus to a board and rest for 2 minutes so the juices settle. Slice thick pieces on the bias or leave smaller tentacles whole for a more traditional presentation.

   700 g cooked octopus, cleaned
6. 6

   Arrange on a serving plate and spoon over the lemon-caper mixture. Serve immediately, with any juices from the board drizzled over the top.

   700 g cooked octopus, cleaned1 tsp lemon zest25 ml lemon juice20 ml extra-virgin olive oil20 g capers, drained1 tbsp fresh parsley, finely chopped1/4 tsp oregano, extra for finishing

Origin & History

Grilled octopus is a beloved dish across the Greek islands and coastal mainland, where octopus has long been a staple of fishing communities and seaside tavernas. Traditionally, octopus was tenderized by sun-drying or beating before being grilled, then simply dressed with olive oil, lemon, and herbs to highlight its briny flavor.