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Sun-dried then grilled octopus with lemon and capers. The image of the Santorini waterfront — arms draped over a line, then over a flame.
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ingredients
•
🐙 SEAFOOD
•
1 whole octopus, approx 1.5 lbs (frozen/thawed preferred)
•
🫙 MARINADE
•
4 tbsp extra-virgin olive oil
•
Juice of 1 lemon
•
2 tbsp red wine vinegar
•
1 tsp dried oregano
•
🌿 FINISH
•
Extra olive oil
•
Lemon wedges
•
2 tbsp capers
•
Fresh parsley
•
Flaky sea salt
Santorini
Grilled Octopus Santorini Style
Charred octopus with capers and volcanic sea salt.
Sun-dried then grilled octopus with lemon and capers. The image of the Santorini waterfront — arms draped over a line, then over a flame.
Ingredients
🐙 SEAFOOD
— 1 whole octopus, approx 1.5 lbs (frozen/thawed preferred)
🫙 MARINADE
— 4 tbsp extra-virgin olive oil
— Juice of 1 lemon
— 2 tbsp red wine vinegar
— 1 tsp dried oregano
🌿 FINISH
— Extra olive oil
— Lemon wedges
— 2 tbsp capers
— Fresh parsley
— Flaky sea salt
Prep
🍳 EQUIPMENT / PANS NEEDED
— Large pot — for poaching.
— Grill or grill pan — for charring.
🔪 PREP FIRST
— Thaw octopus overnight in refrigerator if frozen.
Method
STEP 1 — POACH
— Place octopus in a pot — no water yet.
— Cook over medium heat dry for 5 minutes.
— Octopus releases its own liquid.
— Add enough water to cover.
— Simmer 45–60 minutes until tender.
— You're looking for:
— Tentacle yields completely when pierced
— No resistance
STEP 2 — DRY & MARINATE
— Remove from water.
— Pat completely dry.
— Cut into portions.
— Toss with:
— Olive oil
— Lemon juice
— Vinegar
— Oregano
— Marinate 30 minutes minimum.
STEP 3 — GRILL
— Heat grill to high.
— Grill octopus 3–4 minutes per side.
— You're looking for:
— Charred, slightly crispy edges
— Caramelized color
— Smoky aroma
STEP 4 — PLATE
— Arrange on a plate.
— Drizzle with olive oil.
— Scatter capers and fresh parsley.
— Squeeze lemon.
— Finish with flaky salt.
Chef's Note: Dry the octopus completely before grilling. Wet octopus steams instead of charring. The char is the whole point.