Equipment
Ingredients
Octopus Braise
- 1500 g whole octopus, cleaned, beak and eyes removed
- 80 ml red wine vinegar
- 2 bay leaves
- 5 g black peppercorns, whole
Lemon Thyme Dressing (Ladolemono)
- 80 ml extra virgin olive oil
- 40 ml lemon juice, freshly squeezed
- 2 garlic, minced to a paste
- 5 g fresh thyme, leaves picked
- 2 g dried oregano
- flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 499 kcal
- Protein
- 56 g
- Carbohydrates
- 11 g
- Fat
- 24 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 1059 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 180 mg
- Potassium
- 1368 mg
- Calcium
- 223 mg
- Iron
- 20.6 mg
- Magnesium
- 120 mg
- Phosphorus
- 707 mg
- Zinc
- 6.4 mg
- Vitamin A
- 172 mcg
- Vitamin C
- 25 mg
- Vitamin E
- 7.5 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 1.4 mg
- Vitamin B12
- 75.0 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.16 mg
- Niacin
- 8.0 mg
- Folate
- 64 mcg
- Water
- 331 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse the octopus thoroughly under cold running water. Place it in a large heavy-bottomed pot. Add the bay leaves, peppercorns, and red wine vinegar. Do not add water; the octopus will release its own liquid.
Cover the pot and bring to a simmer over medium-low heat. Cook for 45 to 60 minutes. The octopus is done when a knife slides into the thickest part of a tentacle with zero resistance.
Remove the octopus from the liquid and let it cool completely to room temperature. This rest period prevents the delicate skin from slipping off during grilling. Once cool, separate the tentacles from the head.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, fresh thyme, and dried oregano until emulsified.
Preheat your grill or grill pan to high heat (approx. 230°C/450°F). Brush the octopus tentacles lightly with a small amount of the olive oil mixture.
Grill the tentacles for 3-4 minutes per side, just until the exterior is crisp and charred in spots. Do not overcook, or it will dry out.
Transfer to a serving platter. Pour the remaining dressing over the hot octopus. Finish with a pinch of flaky sea salt and serve immediately.
Chef's Notes
- Buying frozen octopus is actually preferred by many chefs; the freezing process helps break down the fibrous connective tissue, acting as a natural tenderizer.
- Do not salt the water during the braising step. The octopus reduces significantly and concentrates its natural ocean salinity. Only salt at the very end if needed.
- If you have a wine cork handy (natural cork only), toss it into the braising liquid. While scientifically debated, many Greek grandmothers swear it contains enzymes that help tenderize the meat.
- The leftover braising liquid is intense and salty; it can be reduced and used as a base for a seafood pasta sauce, but be careful with the salt levels.
Storage
Refrigerator: 2 days — Best enjoyed immediately. If reheating, do so gently to avoid toughening.
Freezer: 1 month — Brazed octopus can be frozen before grilling.
Reheating: Sear quickly in a hot skillet or grill pan.
Troubleshooting
Octopus is rubbery and tough
Cause: The initial braising time was too short
Fix: Return to the pot with a little water and continue simmering until tender
Prevention: Ensure the knife slides into the thickest part of the tentacle with absolutely no resistance before removing from the pot
Skin is peeling off excessively
Cause: Octopus was grilled while still hot or wet
Fix: Cosmetic issue only; proceed with serving
Prevention: Allow the octopus to cool and air dry slightly before grilling
Cultural Context
Chtapodi sti Schara (grilled octopus) is a quintessential Greek summer dish, often seen hanging on clotheslines outside seaside tavernas to sun-dry before grilling. It captures the essence of the Aegean: simple, fresh ingredients prepared with patience to transform a tough catch into a delicacy.
