Greek Grilled Octopus with Lemon Sauce
A summer appetizer with wonderful taste from Greece. Grilled octopus with olive oil & lemon sauce!
Ingredients
Grilled octopus:
- 1.5 kg octopus
- 1 medium onion sliced
- 1 fennel sliced
- 1 celery stick finely chopped
- 1 Florina pepper cut into cubes (or red bell peppers)
- 1 carrot cut into thin slices
- 2 bay leaves
- ½ tbsp peppercorns
- extra virgin olive oil
For the olive oil & lemon sauce:
- 60 ml extra virgin olive oil
- 20 ml fresh lemon juice
- 1 tbsp dried oregano
- salt
- pepper
Instructions
Lemon sauce:
- In a bowl, put the olive oil, salt, pepper, lemon juice, oregano and mix well with a hand whisk.
Grilled octopus:
- In a deep pot, add a little olive oil, the onion, fennel, celery, carrot, Florina pepper, bay leaves and pepper.
- Place the octopus over the vegetables, from which we have separated the tentacles and the head by spreading it evenly.
- Turn the heat to medium-low and cover with the lid and boil for about 1 hour, until the octopus is soft.
- Check with the knife, after 1 hour, to see if it is ready. When ready, remove from heat and allow to cool.
- After the tentacles are cooled, put them on skewer sticks and set aside.
- Place a pan over medium heat and let it heat. Once heated, add a little oil and fry the tentacles for 2 to 3 minutes.
- Serve hot or cold with the lemon sauce.
Notes
Tried this recipe?Let us know how it was!