Outdoor Cooking & Charcoal Oven Recipes / Greek

Greek grilled octopus charred over charcoal with lemon and oregano

Greek-Style Grilled Octopus

Tender octopus with crisp edges, dressed simply with lemon, oregano and olive oil. The gentle simmer comes first, then a quick grill in Charlie. That two-stage cook is the key: soften the octopus before giving it some colour.

Tait MillerChef, Wild & Fire Cooking
Grill
Prep40 minutes plus marinating
Cook50 minutes
Serves4
DifficultyEasy

Charlie Oven — https://charlieoven.com/blogs/charcoal-recipes/greek-style-grilled-octopus-fire-seared

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Ingredients

Equipment

Method

  1. Place the octopus in a large pot with the bay leaves, halved onion, and crushed garlic. Cover with water and bring to a gentle simmer. Cook for around 45 minutes until the octopus is tender and a knife slides easily into the thickest part of a tentacle. Drain and allow to cool slightly. If using pre-cooked vacuum-packed octopus, skip this step.
  2. In a bowl, whisk together the olive oil, lemon juice, red wine vinegar, dried oregano, salt, and pepper. Toss the octopus in the marinade and leave for at least 30 minutes, or up to a few hours. Split the extra 1 tbsp olive oil between coating the octopus for grilling and finishing it.
  3. Build three-quarters of a football of lumpwood charcoal toward the front or centre of the charcoal grate. Preheat your Charlie Oven to 250 to 300°C (480 to 570°F) for high, direct heat.
  4. Brush the marinated octopus with part of the extra 1 tbsp oil allowance, reserving the rest for finishing. Grill directly on the top rack, or on a hot plancha. Cook for 2 to 4 minutes per side, until charred and crispy at the edges.
  5. Slice as needed and arrange on a platter. Finish with lemon juice and the remainder of the extra 1 tbsp oil allowance. Garnish with parsley and a pinch of oregano. Serve with lemon wedges and ¼ tsp smoked paprika or chilli flakes if you like heat.

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The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

  • How long do I simmer a raw octopus before grilling?

    Around 45 minutes at a gentle simmer with bay leaves, onion and garlic, until a knife slides easily into the thickest part of a tentacle. Avoid boiling it hard, which makes octopus rubbery rather than tender.

  • Can I use pre-cooked octopus instead?

    Yes. Pre-cooked vacuum-packed octopus is a good shortcut. Skip the simmering, toss it in the lemon, oregano and red wine vinegar marinade for at least 30 minutes, then grill as normal.

  • How hot should Charlie be for grilled octopus?

    Very hot, at 250 to 300°C (480 to 570°F), with three quarters of a football of lumpwood charcoal. Grill for 2 to 4 minutes per side on the upper rack or a hot plancha until charred and crispy at the edges.

  • Can I use the marinade as a dressing too?

    Yes. The marinade doubles as a finishing drizzle, so make a little extra and set some aside before tossing the octopus in it. Finish with parsley, lemon wedges and a pinch of smoked paprika or chilli flakes.