Greek BBQ Octopus

September 16, 2019

Greek BBQ Octopus

GREEK BBQ OCTOPUS

Recipe By Seafood Crate

Greek BBQ octopus is something that you can make a huge splash with. This recipe is all about creating a wonderful charred, smoky, crispy exterior covered in the holy trinity of Greek cooking–garlic, lemons and olive oil. And we haven’t even started on the tender, meaty interior!

INGREDIENTS

  • 1-2 octopus tentacles
  • 1 bayleaf
  • A few sprigs fresh parsley
  • 1 lemon halved
  • 2 tbs salt + a pinch of salt
  • 1 clove garlic
  • 3 tbs extra virgin olive oil
  • 2 tbs red onion, finely diced
  • A pinch of dried chilli flakes
  • Pita bread

DIRECTIONS 

  1. Bring a large pot of salted water to a simmer and gently braise the cleaned octopus tentacles for about 30 minutes or until they are ‘fork tender’. Remove, drizzle olive oil over the octopus, and let cool. This step can be done the day before.
  2. Pan Fry – in a smoking hot frying pan add a little olive oil and place the tentacles in it – don’t move teem around too much; just turn them over after a couple of minutes to sear all sides then remove from heat.
  3. Get the barbecue super hot, oil the grate so the octopus tentacles don’t stick and grill for a few minutes on each side. Remove from the grill when they get crispy and blackened on the outside.
  4. Cut octopus tentacles to your preference. ie. cutting into 3 inch long pieces at an angle. Then make the dressing by combining the crushed garlic, juice of half lemon, a pinch of salt, chilli flakes, red onion and olive oil together (pop into a jar and give it a good shake) and then pour over the crispy octopus to coat and then transfer to a clean plate to serve.
  5. Garnish with chopped parsley and serve with some toasted pita.

FOOTNOTES

TIPS AND TRICKS 
  • You can lightly dust the octopus in flour to make it really crispy. But use more oil if you do this as it can lead to uncooked patches here and there. It’s best to use a shallow pan to fry in this case.

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