Htapothi sti skhara
About the Recipe:
No protein symbolizes the identity of the Greek culinary lexicon better than octopus. Grilling it, as tradition mandates, enhances the flavor while showcasing the unique textural aspects of this eight-legged marvel of the sea. Octopus is readily available at both Asian and Latin Markets.
You can braise the octopus on one day and grill on another. Once they’ve been braised, the octopus will keep a few days in the fridge. You can serve this hot or at room temperature, so it really is a perfect make-ahead appetizer.
INGREDIENTS:
1 whole octopus (2-3 pounds)
Kosher salt
3 to 4 bunches of herbs, such as parsley, oregano, fennel fronds and green onions
4 to 6 bay leaves
¼ cup olive oil
Juice of a lemon
2 tablespoons dried oregano
1 chopped fresh hot chili, or ½ teaspoon chili flakes
Fine olive oil, black pepper and lemon wedges for garnish
PREPRATION:
Preheat the oven to 325°F.
Line the bottom of a Dutch oven or other large, ovenproof pot with a lid with the herbs and bay leaves.
Lay the octopus on the nest of herbs, cover the pot and cook in the oven until tender, which will be somewhere between 90 minutes for small octopi to 4 hours for very large ones. Two hours is about normal.
When the octopus is tender, isolate the tentacles and cut them into chunks. Leave very small octopi whole.
Mix the olive oil, lemon juice, oregano and chili and marinate the octopus in this for at least 1 hour, and as much as a day.
Place the octopus on a hot grill and sear for about 1-2 minutes on each sides. The octopus is already cooked; you are just adding grill marks and some char. Remove and place on a serving plate.
Drizzle with extra virgin olive oil, a squeeze of fresh lemon juice, a good sprinkle of dried Greek oregano and a little sea salt.
Serve as part of an array of Greek seafood appetizers (mezedes) with some ouzo.
Prep Time:
Cook Time:
10 min
3 hours
Serves:
Type:
entree meze
4 servings