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Cant remember how many times i have make that recipe ,could be 1000 maybe more.


  • 4 1/2 pounds of octopus, fresh or frozen (defrosted)
  • olive oil to coat
  • For the sauce:
  • 1/2 cup of extra virgin olive oil
  • juice of 2 lemons or vinegar (about 4 tablespoons)
  • To garnish:
  • crushed Greek oregano (rigani)


  • Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. (Squeamish? Wear rubber gloves.)
  • Place the whole octopus in a pot with enough boiling water to to cover generously.
  • When it resumes boiling, cook for 10 minutes. Remove from heat, and drain.
  • When cool enough to handle, rub the octopus with your hands under running water to remove the dark outer membrane.
  • This comes off fairly easily, and if it doesn't all come off, that's all right.
  • Place the octopus in the pressure cooker with enough water to cover.
  • Bring to a boil, seal, and when pressure is reached, lower the heat and cook for 10 minutes. Use quick pressure release, remove the octopus and drain.
  • When the octopus is cool enough to handle, cut off the tentacles, and cut the head sac into 1/2 inch strips.
  • Brush with olive oil (or brush the grill) and grill over low coals for about 45 minutes to 1 hour (test for tenderness).
  • Just before serving, cut tentacles into 3/4 to 1 inch pieces (on a diagonal), and make the sauce: whip the oil and lemon juice or vinegar in the blender until it thickens (a few seconds).
  • Pour over the octopus, sprinkle with oregano, and serve.

Categories: Broil/Grill  Mediterranean 
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