greekoctopusketogrilledseafoodmezze

Chtapodi sti Skara

Name: Chtapodi sti Skara
Prep time: 15 min
Cook time: 18 min
Total time: 45 min
Yield: 2
Cuisine: Greek
Ingredients: 700 g cooked octopus, cleaned; 30 ml olive oil; 2 cloves garlic, finely grated; 1 tsp dried oregano; 1/4 tsp fine sea salt; 1/4 tsp black pepper; 1 tsp lemon zest; 25 ml lemon juice; 20 ml extra-virgin olive oil; 20 g capers, drained; 1 tbsp fresh parsley, finely chopped; 1/4 tsp oregano, extra for finishing

Chtapodi sti Skara is smoky, tender, and deeply savory, with crisped edges and a bright finish of lemon, capers, and oregano. The rich olive oil and charred octopus balance beautifully, making it an elegant but straightforward Greek seafood dish.

45 min

2 servings

412 kcal

Greek

Ingredients

For the octopus

700 gcooked octopus, cleaned
30 mlolive oil
2 clovesgarlic, finely grated
1 tspdried oregano
1/4 tspfine sea salt
1/4 tspblack pepper

For the lemon-caper finish

1 tsplemon zest
25 mllemon juice
20 mlextra-virgin olive oil
20 gcapers, drained
1 tbspfresh parsley, finely chopped
1/4 tsporegano, extra for finishing

Instructions

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.
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.
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.
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.
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.
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.

Nutrition per serving

412 kcal

Calories

48g

Protein

Carbs

22g

Fat

Fiber

Notes

•Using pre-cooked octopus is the realistic way to keep this dish within 45 minutes; raw octopus would require substantially longer tenderizing.
•Drying the octopus thoroughly before grilling gives the best blistered exterior.
•For a stronger smoky flavor, cook over charcoal rather than a grill pan.
•Serve with a simple cucumber salad or leafy greens to keep the meal keto-friendly.

Background

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.

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