Grilled Octopus (Oktapodi Scharas): The Taste of the Aegean
Grilled octopus is the icon of every Greek seaside taverna. When the sea breeze meets the smoky aroma of the grill, true enjoyment begins. It is a dish that impresses through texture and purity.
Why is this dish so healthy?
Octopus is a true superfood from the sea. It is extremely low in fat but provides a massive amount of high-quality protein. It is also rich in Vitamin B12, selenium, and iron. Combined with our Erotokritos Olive Oil, it provides valuable Omega-3 fatty acids and antioxidants.
What makes this dish special?
The transformation! A well-prepared octopus is crispy and slightly smoky on the outside while the inside remains buttery soft. It doesn’t need complicated sauces – just the "Holy Trinity" of Greek cuisine: oil, lemon, and oregano.
Who is this dish for?
Low-Carb & Keto: Almost zero carbs, maximum flavor.
Fitness Enthusiasts: The perfect, light protein source after a workout.
Holiday Seekers: For everyone missing the sea on their plate.
The Recipe (Serves 2)
Ingredients:
1 medium octopus (approx. 500-600g, cleaned and ready)
4 tbsp [Erotokritos Olive Oil](Link to Shop)
1 tbsp [Wild Greek Oregano / Rigani](Link to Shop)
Juice of one fresh lemon
1 tbsp [Red Wine Vinegar](Link to Shop)
1 bay leaf
Sea salt & pepper
Instructions:
Pre-cook (Crucial!): Place the octopus in a pot (no water needed, it cooks in its own juices) with a splash of vinegar and the bay leaf. Simmer on low heat for about 40-45 minutes until tender. Let it cool.
Marinate: Cut the tentacles into individual pieces and rub with some olive oil and pepper.
Grill: Preheat the grill to high. Grill the tentacles briefly (approx. 2-3 minutes per side) until the edges are crispy and charred.
Finish (Ladolemono): Whisk the remaining olive oil, lemon juice, and rigani into an emulsion. Pour over the hot octopus and sprinkle with sea salt.
Zero-Waste Tip: Eco-Friendly Cooking
Use the cooking liquid: Don’t throw away the purple liquid left in the pot after pre-cooking! It is highly aromatic. Freeze it and use it as a base for a seafood risotto or fish soup.
Lemon Zest: Use the zest of your organic lemon to flavor your salt before juicing it.
Drink Recommendation
A classic octopus practically calls for an [Ouzo](Link to Shop) on the rocks. The anise notes cut perfectly through the smoky flavors. If you prefer wine, choose a mineral white wine like an Assyrtiko, which highlights the saltiness of the sea.
Nutritional Values (per serving)
Grilled octopus is the icon of every Greek seaside taverna. When the sea breeze meets the smoky aroma of the grill, true enjoyment begins. It is a dish that impresses through texture and purity.
Why is this dish so healthy?
Octopus is a true superfood from the sea. It is extremely low in fat but provides a massive amount of high-quality protein. It is also rich in Vitamin B12, selenium, and iron. Combined with our Erotokritos Olive Oil, it provides valuable Omega-3 fatty acids and antioxidants.
What makes this dish special?
The transformation! A well-prepared octopus is crispy and slightly smoky on the outside while the inside remains buttery soft. It doesn’t need complicated sauces – just the "Holy Trinity" of Greek cuisine: oil, lemon, and oregano.
Who is this dish for?
Low-Carb & Keto: Almost zero carbs, maximum flavor.
Fitness Enthusiasts: The perfect, light protein source after a workout.
Holiday Seekers: For everyone missing the sea on their plate.
The Recipe (Serves 2)
Ingredients:
1 medium octopus (approx. 500-600g, cleaned and ready)
4 tbsp [Erotokritos Olive Oil](Link to Shop)
1 tbsp [Wild Greek Oregano / Rigani](Link to Shop)
Juice of one fresh lemon
1 tbsp [Red Wine Vinegar](Link to Shop)
1 bay leaf
Sea salt & pepper
Instructions:
Pre-cook (Crucial!): Place the octopus in a pot (no water needed, it cooks in its own juices) with a splash of vinegar and the bay leaf. Simmer on low heat for about 40-45 minutes until tender. Let it cool.
Marinate: Cut the tentacles into individual pieces and rub with some olive oil and pepper.
Grill: Preheat the grill to high. Grill the tentacles briefly (approx. 2-3 minutes per side) until the edges are crispy and charred.
Finish (Ladolemono): Whisk the remaining olive oil, lemon juice, and rigani into an emulsion. Pour over the hot octopus and sprinkle with sea salt.
Zero-Waste Tip: Eco-Friendly Cooking
Use the cooking liquid: Don’t throw away the purple liquid left in the pot after pre-cooking! It is highly aromatic. Freeze it and use it as a base for a seafood risotto or fish soup.
Lemon Zest: Use the zest of your organic lemon to flavor your salt before juicing it.
Drink Recommendation
A classic octopus practically calls for an [Ouzo](Link to Shop) on the rocks. The anise notes cut perfectly through the smoky flavors. If you prefer wine, choose a mineral white wine like an Assyrtiko, which highlights the saltiness of the sea.
Nutritional Values (per serving)
| Nutrient | Amount |
| Calories | approx. 290 kcal |
| Protein | 35 g |
| Fat | 14 g |
| Carbohydrates | 1 g |
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