This dish of grilled octopus can be found on the Specials Board at George Psarias’ award winning Greek restaurants The Olive Tree in Leeds. A popular dish served in Greek tavernas across Greece and Cyprus, we’ve added some chilli to give it a kick-delicious, summery food ideal for BBQ’s and beyond.
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.