This Greek Grilled Octopus is marinated in olive oil infused with garlic, rosemary and thyme. Pressure cooked octopus yields a tender octopus in just ten minutes. Grilling adds smokiness and a little crunchy texture to this delicious appetizer and reminds me of one of my favorite octopus dishes at Mediterranean restaurants.
I love grilled octopus. I also love squid tentacles. I had the best Greek Grilled Octopus a few years ago at a little restaurant in Florida, and have been trying to recreate it at home. The trick is to make sure the octopus is cooked until nice and tender. I’ve read that the Greeks tenderize octopus by throwing it against rocks. After doing a little more research, I found that pressure cooking octopus is an easy and fast way to cook octopus until it is fork tender. It takes just ten minutes.
There are three steps to making this Greek Grilled Octopus. First, the octopus is cooked in seasoned liquid. Then, the cooked octopus is marinated in an herb garlic marinade scented with rosemary and thyme. Finally, the marinated cooked octopus is charred on the grill. If you cook the octopus in a pressure cooker, it really doesn’t take as long as you’d think.
When I picked up this octopus from the supermarket, the lady next to me asked what it was. I have to admit raw whole octopus is not the prettiest thing. But, if you venture to try making this Greek Grilled Octopus, it will be transformed into a dish that will impress your family and guests.
Greek Grilled Octopus Recipe
- 1 octopus ~ 2 pounds, cleaned
- 2 teaspoons dried oregano
- 2 sprigs rosemary
- 4 sprigs thyme
- 1/2 onion
- 1/2 lemon
- 3 tablespoons extra virgin olive oil
- 1 teaspoon black peppercorns
- 1 teaspoon sea salt
- 1/4 cup extra virgin olive oil
- 1/2 lemon juiced
- 4 cloves garlic minced
- 1 sprig rosemary
- 2 sprigs thyme
- salt and fresh ground pepper to taste
Place octopus in pressure cooker. Add oregano, rosemary, thyme, onion, lemon, olive oil, peppercorns, salt and water to cover; bring pressure to high; then reduce heat to low and cook 10 minutes. Turn off heat and let pressure release naturally. Remove to a cutting board and cut tentacles from body and cut body into several pieces.
In a large bowl, mix together Marinade ingredients; add cooked octopus pieces; let marinate until ready to grill, at least one hour. Remove octopus from marinade; reserve marinade.
Heat grill to high; lightly oil grill; grill octopus pieces until lightly charred, about 3 minutes per side.
Cut up grilled octopus and drizzle with reserved marinade.