← Nouns Cooking · Greek

Ingredients

• 1.5 kg octopus, cleaned (fresh or frozen and thawed)
• 120 ml dry red wine
• 2 Bay leaves
• 3 cloves Garlic, crushed
• 100 ml extra virgin olive oil
• 60 ml red wine vinegar
• 1 Lemon, juiced, plus wedges to serve
• 2 tsp Dried oregano
• 1 tsp cracked black pepper
• 1 tbsp Capers, rinsed (optional)
• 2 tbsp Parsley, chopped
• flaky salt, to taste

Method

1. Put the octopus in a heavy pot with the wine, bay leaves and garlic. Add no water: the octopus releases plenty of its own liquid.
2. Cover and cook over low heat for 45–60 min, turning it once or twice, until a knife slides easily into the thickest part of a tentacle. Leave it to cool in its liquid for 20 min.
3. Cut off the tentacles (keep the head for a salad if you like). Whisk the oil, vinegar, lemon juice, oregano and pepper in a dish, add the tentacles and turn to coat.
4. Cover and chill for at least 2 hours, or up to 2 days.
5. Heat a barbecue or griddle pan until very hot. Lift the tentacles from the marinade and grill for 3–4 min per side, until charred and crisp at the tips.
6. Slice into bite-sized pieces, drizzle with a little of the marinade, scatter with capers, parsley and a pinch of salt, and serve with lemon wedges and ouzo.

Tips

• Frozen octopus is often more tender than fresh, because freezing breaks down the tough fibres.
• Never salt the octopus while it simmers; it can tighten the flesh. Season after grilling.

Sources

Written in our own words after cross-checking these recipes:

Diane Kochilas Aglaia's Table