Grilled Octopus with Lemon & Oregano
Tender charred octopus drizzled with golden olive oil, fresh lemon, and wild oregano — the signature dish of Kellari Red Seafood Taverna.
Ingredients
- 1 whole octopus (approx. 1.2–1.5 kg), cleaned
- 1 bay leaf
- 1 tsp black peppercorns
- 4 tbsp extra-virgin olive oil, plus extra to finish
- Juice of 1 large lemon
- 1 tsp dried Greek oregano
- 2 garlic cloves, minced
- Flaky sea salt and freshly ground black pepper
- Lemon wedges and fresh parsley to serve
Method
- 1
Place the octopus in a large pot with the bay leaf and peppercorns. Cover with cold water and bring to a boil. Reduce heat and simmer for 45–60 minutes until a knife slides easily into the thickest part of a tentacle.
- 2
Drain and allow to cool slightly. Pat dry with kitchen paper — this is key for good char.
- 3
Whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper to make the marinade. Toss the octopus in half the marinade and leave for 15 minutes.
- 4
Heat a grill or griddle pan to its highest setting. Grill the octopus for 3–4 minutes per side until deeply charred and caramelised in places.
- 5
Transfer to a board, drizzle with the remaining marinade, and scatter with flaky salt. Serve with lemon wedges and parsley.
