GREEK CUISINE RECIPES
Octopus cooked on a barbecue grill ( Οχταπόδι πσητο)
- Excellent source of Vitamin B-12
- Excellent source of Protein
- Excellent source of Selenium
- Excellent source of iron
Tips & tricks
This is one of the most popular Greek appetizers (meze) served in Greece. We have cooked the octopus two different ways, with both methods, finishing the octopus on the charcoal.
Although the octopus is done prior to grilling it, it is the charcoal and the basting sauce that brings out the sweetness from the octopus, contributing to the final greek-style flavor.
- Thoroughly rinse the octopus.
- If the octopus has not been prepared, you must remove the ink sac, the beak, the stomach and the eyes from the head.
- Place the octopus in a clean pot, cover and cook at medium-low heat in order to extract all of its water.
- When the octopus is still not ready and all juices have evaporated, add the alcohol.
- Add the lemon juice and lightly season with salt and pepper.
- Check for doneness. If not ready, and the wine has evaporated, add some more wine and continue cooking.
- After 50 minutes it's ready.
- Once done, remove from pot and separate each arm using a knife.
- Next, brush the octopus with oil and continue cooking it on the charcoal for another 5-10 minutes on each side while continuously basting with the lemon sauce.
- Note: Although the octopus is done, it is cooked on the charcoal for extra flavor.
- Method 2 is our prefered method in terms of taste.
If this Greek recipe is of interest to you, you may watch our video with step by step instructions and precise ingredient amounts; Learn how to cookOctopus on a barbecue grill, Greek style (Οχταπόδι πσητο)