Baby octopuses are popular as a dish in countries around the Mediterranean Sea. This recipe creates a tender baby octopus with a smoky flavor. When properly prepared, octopus is chewy but not tough and crisps up on a grill. This recipe calls for the octopus to be marinated. Fresh or frozen octopus can be used for polpo alla griglia, a favorite in Greece. Many Greek immigrants found work in U.S. restaurants, sharing traditional foods and adapting others to American tastes.
Recipe Servings: 3
Prep Time
10 minutes
+ 1 minute resting
+ 1 minute resting
Cook Time
6 minutes
Total Time
17 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
2 Tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp salt
- 1 Tbsp ground black pepper
2 Tbsp finely chopped fresh oregano (or 1 Tbsp dried)
½ tsp ground cloves
- 3 garlic cloves, mashed
2 lemons, cut into wedges
Directions
- Place octopuses, olive oil, lemon juice, lemon zest, salt, pepper, oregano, and garlic into a plastic bag or container with tight-fitting lid.
- Massage marinade into octopuses and refrigerate for 24 hours. Massage occasionally through the day.
- Heat grill. If using a gas or charcoal grill, it’s vital to use wood smoke. (Use soaked hickory sawdust in a makeshift bowl of heavy-duty foil.)
- While grill heats, skewer the octopuses.
- Grill over smoky fire, covered, for 3 minutes, and then turn over and grill 3 more minutes.
- Serve hot with lemon wedges.
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