A popular dish served in Greek tavernas across Greece and Cyprus, this special dish of Grilled Octopus is often cooked on weekends or for special occasions. I’ve added some chilli to the octopus here to give it a kick which isn’t usually included in the traditional recipe. I’ve since become vegan (this is an updated post) but this is a favourite of my husband’s.
The lemon is the perfect partner with octopus and of course tons of garlic.
This recipe works well in griddle pan or on the BBQ too.
Serve with a crisp side salad and bread if you fancy it.
Photograph of grilled octopus in a lemon and chilli sauce by Peter Broadbent.
2 kg baby octopus
1 tablespoon fresh lemon rind, grated
3/4 cup fresh lemon juice
2 tablespoons olive oil
2 fresh red chillies
4 cloves finely chopped
2 spring onions
chopped flat-leaf parsley
Remove and discard heads and beaks from octopus and cut octopus in half.
Combine octopus, rind, juice, oil, garlic and chillies in a large bowl. Cover and refrigerate for 2 hours or overnight.
Add octopus to a hot griddle pan or barbecue in the sauce and cook over high heat until just tender (usually 3 minutes on either). Add spring onions, season with salt and pepper and garnish with parsley. Serve with a green salad.