Grilled Octopus

Think of a Greek holiday and invariably you will probably think of a taverna by the sea. A small table covered with a blue checked cloth, condensation running down chilled glasses of ouzo and a plate bearing small bites of smokey, char-grilled octopus doused liberally in lemon, oregano and peppery green olive oil. The prelude to this scene are the octopi hanging, like a row of Greek dancers shoulder to shoulder, drying in the hot summer sun.

A dry octopus is the secret to a perfectly tender, char-grilled bite. Throw a sea-fresh octopus onto a grill and you will inevitably end up with a stewed, rubbery mess. For most of us, sun drying an octopus is not really a time practical option. Although, Kosta is not adverse to thinking of an infinite number of creative ways he could do this at home and pondered this at length on our recent Greek travels. Usually while looking longingly at sun drying octopi, with a glass of ouzo in hand.

The easiest way to get the same effect of a Greek sun dried octopus at home is to prepare the octopus before grilling by braising and drawing out all of its excess water. The secret here is to not add any water or other liquids to the braising pot. However, during the braise, some people will add aromatics like bay-leaves and all spice berries. I prefer my octopus sans aromatics.  Just the clean, sweet seafood taste of the octopus with a splash of lemon and the bite of the best extra virgin olive oil you can find.