Ingredients Jump to Instructions ↓

  1. 1 lemon , halved, plus

  2. 1 lemon, halved

  3. 1 (3 pound) octopus, cleaned of beak and ink sac

  4. 3 tablespoons dried Greek oregano

  5. 1 tablespoon white wine vinegar

  6. 2 tablespoons Greek olive oil

  7. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Bring a large pot of salted water to a boil . Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered. In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes. Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill , place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano


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