Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass
This Greek-style grilled octopus is a two-part process: simmer to tenderise, then fire-sear over charcoal. The result? Soft, juicy octopus with crispy, charred tips and loads of flavour from lemon, oregano, and smoke. It’s a restaurant-worthy dish made simple with the Charlie Oven.
Short on time? Use pre-cooked vacuum-packed octopus and skip the simmering step—it grills beautifully and gets dinner on the table faster.
Ingredients
Serves 4
- 1 whole octopus (1.5 to 2 kg), cleaned
or use pre-cooked vacuum-packed octopus - 2 bay leaves
- 1 small onion, halved
- 3 garlic cloves, crushed
- 100 ml red wine vinegar
- 100 ml olive oil, plus extra for grilling
- Juice of 1 lemon
- 1 tsp dried oregano
- Sea salt and freshly ground black pepper
- Fresh parsley, finely chopped (to garnish)
Optional:
- Lemon wedges, to serve
- A pinch of smoked paprika or chilli flakes for heat
How to cook Greek-Style Octopus in the Charlie Oven
1. Simmer to tenderise (skip this step if using vacuum-packed octopus)
Place the octopus in a large pot with the bay leaves, halved onion, garlic, and a splash of water (no need to fully cover—it’ll release liquid). Cover with a lid and simmer gently over low heat for 45 minutes to 1 hour, or until tender. Let it cool in the liquid, then drain and pat dry.
2. Marinate
Cut the octopus into portions—tentacles and head halves. In a bowl, whisk together the red wine vinegar, olive oil, lemon juice, oregano, salt and pepper. Toss the octopus in the marinade and leave for at least 30 minutes, or up to a few hours.
3. Fire setup
Build a hot fire with good quality lump charcoal, placing it toward the front or centre of the fire bed. Preheat your Charlie Oven to 250–300°C (480–570°F) for high, direct heat.
4. Grill over charcoal
Brush the marinated octopus with a little extra olive oil. Grill directly on the top rack, or on a hot plancha or cast iron surface. Cook for 2–4 minutes per side, until charred and crispy at the edges.
5. Serve it up
Slice as needed and arrange on a platter. Drizzle with more lemon juice and olive oil. Garnish with parsley and a pinch of oregano. Serve with lemon wedges—and a touch of smoked paprika or chilli flakes if you like heat.
Why cook this in Charlie?
Charlie gives you intense heat and flame control—perfect for grilling octopus. You get the tender texture from simmering (or vac-packed), and the deep, smoky char from live fire. It’s the best of both worlds, made simple.