Ingredients:

  • 1.5 kg whole octopus, cleaned
  • 2 tbsp red wine vinegar
  • 2 units bay leaves
  • 1 tsp whole black peppercorns
  • 60 ml extra virgin Greek olive oil
  • 1 tbsp dried Greek oregano
  • 2 cloves garlic, smashed
  • 60 ml extra virgin olive oil (for Ladolemono)
  • 30 ml fresh lemon juice
  • 0.5 tsp sea salt
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Rinse the 1.5 kg whole octopus under cold water. Note: Most fishmongers do the heavy lifting, but check the head for any remaining bits.
  2. Place the octopus in a dry, heavy pot over medium heat. It will release its own liquid. Cook until it turns bright purple and releases its juices.
  3. Pour in 2 tbsp red wine vinegar, 2 units bay leaves, and 1 tsp whole black peppercorns.
  4. Cover and reduce heat to low. Cook for 60 minutes until a knife slides into the thickest part of the tentacle like butter.
  5. Remove the octopus and let it cool. Note: This prevents the skin from falling off during the grilling stage.
  6. Toss the octopus in 60 ml extra virgin Greek olive oil, 1 tbsp dried Greek oregano, and 2 cloves garlic, smashed.
  7. Get your grates screaming hot. Wait until you see faint wisps of smoke.
  8. Place the octopus on the grill. Cook 3-4 minutes per side until charred and crackling.
  9. Whisk 60 ml extra virgin olive oil with 30 ml fresh lemon juice and 0.5 tsp sea salt.
  10. Slice the tentacles and drizzle with the dressing and 2 tbsp fresh parsley. Garnish with lemon wedges for a vibrant pop of color.