Introduction
Grilled Octopus, or Octopus Sharas, is a quintessentially Greek preparation that serves as a staple of every seaside tavern. The process typically begins by slow-simmering the octopus in its own juices or sun-drying it on racks to tenderize the tough muscle fibers before it ever touches the heat. Once the meat is supple, it is placed over a high-heat charcoal grill to achieve a charred, smoky exterior while the inside remains firm yet tender. The dish is finished simply with a classic ladolemono dressing, which is a vigorous whisk of extra virgin olive oil and fresh lemon juice, often topped with a pinch of dried Greek oregano and a side of lemon wedges.
Ingredients
The Octopus
1.5 kg whole octopus (fresh or frozen)
2 tbsp red wine vinegar
2 bay leaves
4 to 5 peppercorns
The Marinade and Basting
1/2 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tbsp dried oregano
1 clove garlic, smashed (optional)
The Preparation
The Pre-boil: Place the octopus in a pot with the vinegar, bay leaves, and peppercorns. Cover and simmer in its own juices over low heat for 40 to 50 minutes until tender but firm.
The Cooling: Let the octopus cool in its liquid, then drain and separate the tentacles.
The Char: Brush the tentacles with a mix of olive oil and lemon juice. Place on a very hot grill or griddle pan.
The Sear: Grill for 3 to 5 minutes per side until the edges are crispy and charred.
The Ladolemono Dressing
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
1/2 tsp dried oregano
A pinch of sea salt
The Finishing Touches
Whisk the Ladolemono ingredients and pour over the hot grilled tentacles.
A final sprinkle of fresh parsley or extra oregano.
Slices of charred lemon on the side.
Served as a meze alongside a glass of chilled Ouzo.
Preperation
Octopus: Simmer the whole octopus in a pot with a splash of vinegar and a bay leaf in its own juices until it is tender before it hits the grill.
Marinade: Whisk together high quality extra virgin olive oil, fresh lemon juice, and dried Greek oregano to baste the tentacles.
Aromatics: Mince a clove of garlic and finely chop fresh parsley to create a bright dressing for the finished dish.
Fire: Prepare a charcoal or gas grill to high heat, ensuring the grates are clean and well oiled to prevent the skin from sticking.
Finish: Have extra wedges of lemon and a sprinkle of flaky sea salt ready to add just before serving to enhance the charred flavor.
Step by Step
The Tenderizing: Simmer the octopus in its own juices or a small amount of water and vinegar for 40 to 50 minutes before it ever touches the grill. This pre-cooking step ensures the interior is buttery and soft, rather than rubbery.
The Marinade: Once tender, allow the octopus to cool and dry completely. Toss the tentacles in a simple mixture of extra virgin olive oil, dried Greek oregano, and a touch of black pepper. Avoid salting at this stage.
The Fire: Prepare a very hot grill. The goal is a quick, high-heat sear to achieve a smoky, charred exterior while keeping the inside moist.
The Char: Place the tentacles on the grate and grill for 3 to 5 minutes per side. You want the suckers to become slightly crispy and the skin to take on a deep, caramelized color.
The Dressing (Ladolemono): Whisk together a traditional dressing of three parts olive oil to one part fresh lemon juice. Add a healthy pinch of dried oregano and whisk until emulsified.
Finishing: Remove the octopus from the grill and immediately slice the tentacles into thick chunks on a diagonal. Drizzle the warm meat generously with the ladolemono.
Serving: Serve hot with a final sprinkle of coarse sea salt, a wedge of lemon, and perhaps a side of fava or capers.
Origin:
Aegean Islands
Diet
Gluten-Free, Dairy-Free
Equipment Needed:
Charcoal or gas grill, Large pot for tenderizing.
Cultural History
Grilled Octopus (Htapodi sta Karvouna) is perhaps the most iconic seafood dish of the Greek islands, celebrated for its smoky charred exterior and tender, succulent interior. The preparation is an exercise in patience and tradition. Before reaching the grill, the octopus is typically hung in the sun to dry or slow-braised in its own juices to break down its tough fibers. This ensures that the high heat of the charcoal flame creates a crispy, caramelized crust without making the meat rubbery.
Once it reaches the perfect texture, the tentacles are charred over an open fire and sliced into thick coins or served whole. The seasoning is minimal and focused on the "ladolemono" principle: a simple yet potent dressing of premium extra virgin olive oil, fresh lemon juice, and a pinch of dried wild oregano. This bright acidity cuts through the richness of the char and highlights the natural sweetness of the sea. Usually served as a premium "meze" alongside a glass of chilled ouzo or tsipouro, grilled octopus is the sensory embodiment of a Greek summer afternoon by the Aegean.
Yiayias Secret
The secret to perfect Grilled Octopus is the pre-cooking process that happens long before the meat touches the coals. You must first slow-simmer the octopus in its own juices or a small amount of vinegar and water until it is completely fork-tender. Grilling a raw octopus will result in a rubbery, inedible texture; the grill is only meant to provide the char and smoky finish, not to do the heavy lifting of tenderizing.
Once the octopus is tender and cooled, brush it generously with extra virgin olive oil and place it over an extremely hot flame. The goal is to achieve a charred, crispy exterior in just a few minutes while the inside remains buttery and soft. The final touch is the "ladolemono" dressing: a vigorous whisk of high-quality olive oil, fresh lemon juice, and dried wild oregano. Drizzle this over the charred tentacles while they are still piping hot so the dressing seeps into the grill marks.
Substitution Notes
The Octopus: Fresh octopus is excellent, but frozen octopus is a clever substitute because the freezing process helps tenderize the meat. Before hitting the grill, the octopus is typically simmered in its own juices or a vinegar-water bath to ensure the tentacles are buttery soft rather than rubbery.
The Acid: Red wine vinegar is the traditional choice for the marinade and the finish. If you find vinegar too sharp, fresh lemon juice is a bright, citrusy substitute that highlights the charred flavor of the suction cups.
The Fat: A generous drizzle of extra virgin olive oil is applied both before and after grilling. It helps the octopus develop a crisp exterior. While a neutral oil can be used for the high-heat grilling stage, only high-quality olive oil should be used for the final dressing to ensure an authentic taste.
The Herbs: Dried Greek oregano is the classic seasoning used to finish the dish. If you want a fresher profile, finely chopped parsley is a great substitute, though it lacks the earthy depth that defines the traditional "Htapodi Sti Skhara."
The Char: Grilling over charcoal provides the signature smoky aroma. If a charcoal grill is unavailable, a heavy cast-iron griddle or a gas grill on high heat are functional substitutes, though you may lose that specific wood-fired depth.
The Aromatics: While the octopus is often grilled plain with just oil, some prefer to rub the tentacles with a bit of garlic. If fresh garlic burns too easily on the grill, garlic-infused olive oil is a perfect substitute for adding flavor without the bitterness of charred bits.
The Finish: Grilled octopus is traditionally served as a "meze" (appetizer) with a side of fava (yellow split pea puree) or simple lemon wedges. For a more substantial meal, it can be served over a bed of bitter greens or alongside a cool potato salad.
Wine Pairings
Grilled Octopus is a Mediterranean favorite where the tentacles are typically charred over an open flame until the exterior is smoky and crisp, while the interior remains tender. It is traditionally finished with a simple dressing of extra virgin olive oil, fresh lemon juice, and dried oregano.
White Wine (The Traditional Choice): A wine with high acidity and a distinct mineral character is necessary to match the smoky char and the bright lemon dressing. A Santorini Assyrtiko is the gold standard here; its volcanic salinity and citrus power enhance the sweetness of the octopus. A Chablis or a Vermentino also works excellently, providing a lean, crisp profile that mirrors the clean flavors of the sea.
Red Wine: If choosing red, it must be light, low in tannin, and served with a slight chill. A Cretan Liatiko or a Frappato from Sicily offers bright red fruit and floral notes that complement the smoky exterior without clashing with the delicate seafood. These wines provide a refreshing acidity that balances the richness of the olive oil.
The Contrast: A Dry Rosé from Xinomavro or a Spanish Rosado provides a structural bridge between the charred flavors and the light seafood. For a more textural contrast, a Sparkling Brut offers bubbles that cut through the density of the octopus and "scrub" the palate of the olive oil, making each bite feel as fresh as the first.
Storage Instructions
Refrigeration: Store grilled octopus in an airtight container in the refrigerator for up to 2 days. Because it has been charred over high heat, the texture can become firm when cold. To maintain the best quality, store it drizzled with a little olive oil and lemon juice to keep the meat hydrated.
Freezing (Cooked): You can freeze grilled octopus for up to 2 months, though the texture may lose some of its characteristic "snap." Wrap it tightly in plastic wrap and place it in a freezer bag. Note that the smoky charred flavor from the grill may diminish slightly after freezing.
Freezing (Unbaked/Raw): Freezing raw octopus is actually a traditional secret for tenderizing it. You can freeze fresh octopus for up to 6 months. The ice crystals break down the tough muscle fibers, making it much easier to achieve a tender result when you eventually grill it. Always thaw completely in the refrigerator before hitting the grill.
Reheating: The best way to reheat is briefly in a very hot pan or back on the grill for 1 to 2 minutes per side. This helps restore the crispy exterior. Avoid the microwave, which will quickly turn the octopus rubbery and tough. Serve immediately with a fresh squeeze of lemon and a sprinkle of dried oregano.
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