Xtapodi sti Sxara – Grilled Octopus (Χταποδάκι στη Σχάρα)

Charred, smoky, and beautifully tender, this grilled octopus is a Cypriot and Greek summer classic. Simmered gently until soft, then finished on the grill for that perfect crisp edge, drizzled with olive oil, lemon, and herbs. A seaside favourite that brings the taste of summer and taverna tables straight to your plate.

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Servings: 4

Course: Appetiser, Appetizer, Main Course, Mezze

Cuisine: Cypriot, Greek, Mediterranean

Ingredients Method

Ingredients

For the octopus

1-1.5 kg octopus ask your fishmonger to clean and remove the beak
4 tablespoons extra olive oil
3 tablespoons white wine or white wine vinegar
2-3 bay leaves
1 teaspoon whole peppercorns
1 tablespoons fine salt

For the dressing

1/4 cup extra virgin olive oil
3 tablespoons lemon juice freshly squeezed
2 tablespoons finely chopped parsley
2 tablespoons finely chopped coriander
1 garlic clove grated
1 teaspoon dried oregano
1 teaspoon dried mint
salt and pepper to taste

Method

Bring a large pot of water to a gentle simmer. Add a good drizzle of extra virgin olive oil, a splash of white wine or white wine vinegar, a tablespoon of salt, a teaspoon of whole peppercorns, and the bay leaves.
Holding the octopus with tongs, dip it into the simmering water three times to help curl the tentacles, then fully submerge it. Cover with a lid and simmer for 30–40 minutes, or until tender when pierced with a knife. Check occasionally to ensure it’s not overcooking.
While the octopus is simmering, prepare the dressing by mixing all the ingredients in a bowl. Set aside at room temperature to allow the flavours to develop.
Once the octopus is pink and tender, remove it from the pot. Cut the tentacles from the head and slice the head into thirds. Allow it to cool completely.
Preheat a barbecue or grill to high. Grill the octopus for a few minutes on each side until lightly charred.
Transfer the hot octopus pieces straight into the bowl of dressing and toss gently to coat. Let them sit briefly to soak up the flavours.
Plate up and drizzle any remaining dressing over the top before serving.