World Flavors Cookbook

Oktapodi sta Karvounakia

Charcoal-grilled octopus — marinated in red wine vinegar and olive oil, grilled until the tentacles crisp and char. A Greek seaside ritual.

Cuisine: Greece

Ingredients

• 1 octopus (about 1.5kg)
• 3 tbsp red wine vinegar
• 3 tbsp olive oil
• Dried oregano
• Salt and pepper
• Lemon to serve

Instructions

1. Simmer octopus in salted water until tender, about 30-40 minutes.
2. Drain and cool. Cut into serving pieces.
3. Marinate in vinegar, olive oil, and oregano for 30 minutes.
4. Grill over very hot charcoal until slightly charred and crispy at the edges.
5. Serve with olive oil, lemon, and oregano.