0 0

Marinated Barbecued Octopus

Marinated Barbecued Octopus

Share it on your social network:

Or you can just copy and share this url


1 - 1.2 kg Octopus from one of the Blue Island Fish Markets
For the marinade:
2 cloves garlic, finely chopped
1/3 cup olive oil
1 cup dry red wine
Plenty of freshly ground pepper
2 tablespoons dried oregano
Side Salad:
Mixed lettuce
2-3 spring onions
1 small bunch rocket
3-4 sprigs dill

Add to Favorites

You need to login or register to bookmark/favorite this content.

Marinated Barbecued Octopus

  • Main Course
Cooking Methods:
  • Portions: 2
  • Μέτρια


  • For the marinade:

  • Side Salad:



Purchase the cleaned Octopus from one of the Blue IslandFish Markets.

Place the octopus in a large deep saucepan over a medium heat. Leave it until it starts to turn pink and release its fluids. Using a large fork, turn it over 2 or 3 times.

As soon as the octopus begins to shrink, cut off the tentacles one-by-one, turn the body upside down and cut it into strips.

Put the garlic, olive oil, wine, pepper, oregano in the pan with the octopus and stir well, ensuring that the marinade goes all over. Cover the container with cling film and keep the octopus in the refrigerator overnight, or even up to 3 days.

Prepare the charcoal on the grill.

Drain the tentacles and grill them for 8 – 10 minutes on each side, until the octopus is nicely browned.

Boil the marinade vigorously in a saucepan, until only half of it remains.

Cut the salad ingredients into large pieces, pour a little of the marinade over it and stir.

Put the salad on plates with the warm octopus on top.

Serve the rest of the marinade as a sauce.

Bon appétit!


Barbecued Octopus with an Aromatic Oil & Vinegar Sauce
Octopus with Macaroni
Barbecued Octopus with an Aromatic Oil & Vinegar Sauce
Octopus with Macaroni

Add Your Comment