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Htapodi sti skara

Name: Htapodi sti skara
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Cuisine: Greek
Ingredients: 1.5 kg whole octopus; 2 bay leaves; 6 black peppercorns; 80 ml extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp dried oregano; 1 lemon; 0.5 tsp flaky sea salt

Charcoal-grilled octopus

Htapodi sti skara: Greek octopus simmered until tender, then charred over coals with oil, vinegar and oregano

Features:

High protein Dairy free Low calorie

Cuisine:

Greek

Octopus tentacles hanging to dry on a line outside a harbour taverna are a summer sight across the Greek islands, and they end up on the grill as one of the great ouzo mezedes, though they are just as good with a cold lemonade. Simmering first makes the octopus tender; the grill adds smoky, crisp tips. It is also a favourite Lenten dish, since shellfish and octopus are allowed on fasting days. Common mistake: grilling raw octopus straight away, which leaves it rubbery. Chef's tip: cook it in its own juices without added water; it gives off plenty of liquid and stays more flavourful.

Total time: 90 min
Difficulty: medium
Serves: 4

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Ingredients

Serves4

3 ⅓ lb whole octopuscleaned; frozen and thawed is more tender
2 bay leaves
6 black peppercorns
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp dried oregano
1 lemonin wedges
½ tsp flaky sea salt

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What you'll need

Spices & pantry

Fresh ingredients (1)

lemon

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Method

0/5 done

Step 1: Rinse 3 ⅓ lb whole octopus and put it in a heavy pot with 2 bay leaves and 6 black peppercorns but no water. Cover and set over a low heat; it will release its own pink liquid.
5 min
Step 2: Simmer gently, covered, for 50–70 minutes, until a skewer slides easily into the thickest part of a tentacle. Leave to cool in its liquid.
60 min
Step 3: Cut into individual tentacles and pat dry. Toss with 2 tbsp of 2 tbsp extra virgin olive oil. You can keep them in the fridge, covered, for up to a day at this point.
Step 4: Heat a barbecue or griddle pan until very hot and grill the tentacles for 2–3 minutes a side, until charred and crisp at the tips and hot right through.
6 min
Step 5: Whisk the rest of 3 ½ tbsp extra virgin olive oil with 2 tbsp red wine vinegar and 1 tsp dried oregano, spoon over the hot octopus and sprinkle with ½ tsp flaky sea salt. Serve with 1 lemon.

Nutrition per serving

Calories: 330 kcal
Protein: 40 g
Carbs: 6 g
Fat: 16 g
Fibre: 0 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does htapodi sti skara take?: About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of bay leaves?: Leave it out, or a pinch of dried thyme (it's a background flavour).
What can I use instead of black peppercorns?: Ground black pepper, a little less than the amount.

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