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This Greek grilled octopus it is marinated in olive oil infused with garlic, rosemary and thyme. The pressure cooked octopus produces a tender octopus in just ten minutes. Grilling adds smoky and a little crunchy texture to this delicious appetizer and reminds me of one of my favorite octopus dishes at Mediterranean restaurants.
I love grilled octopus. I also love squid tentacles. I had the best grilled Greek octopus a few years ago in a small restaurant in Florida, and I've been trying to recreate it at home. The trick is to make sure the octopus is cooked until soft and tender. I have read that the Greeks soften the octopus by throwing it against the rocks. After doing a little more research, I discovered that the pressure cooking octopus is a quick and easy way to cook the octopus until it is tender. It only takes ten minutes.
There are three steps to make this grilled Greek octopus. First, the octopus is cooked in a seasoned liquid. The cooked octopus is then marinated in a garlic and herb marinade flavored with rosemary and thyme. Finally, the marinated cooked octopus is charred on the grill. If you cook the octopus in a pressure cooker, it really won't take as long as you think.
When I picked up this octopus from the supermarket, the lady next to me asked me what it was. I have to admit that the whole raw octopus is not the most beautiful thing. But, if you venture to try making this Greek grilled octopus, it will transform into a dish that will impress your family and guests.
Grilled octopus greek recipe
Servings 6 appetizer sizes
- 1 octopus ~ 2 pounds, clean
- 2 teaspoons of dried oregano
- 2 sprigs of rosemary
- 4 sprigs of thyme
- 1/2 onion
- 1/2 lemon
- 3 tablespoons of extra virgin olive oil
- 1 teaspoon black peppercorns
- 1 teaspoon of sea salt
- 1/4 cup of extra virgin olive oil
- 1/2 lemon juice
- 4 garlic cloves, minced
- 1 sprig of rosemary
- 2 thyme sprigs
- salt and freshly ground pepper to taste
Place the octopus in the pressure cooker. Add oregano, rosemary, thyme, onion, lemon, olive oil, pepper, salt, and water to coat; raise the pressure to the maximum; then reduce heat to low and cook 10 minutes. Turn off the heat and let the pressure release naturally. Remove to a cutting board and cut tentacles from the body and cut the body into several pieces.
In large bowl, mix marinade ingredients; add cooked pieces of octopus; Let marinate until ready to roast, at least an hour. Remove the octopus from the marinade; reserve marinade.
Heat grill over high heat; grill oil slightly; Grill the octopus pieces until lightly charred, about 3 minutes per side.
Cut the octopus on the grill and drizzle with the reserved marinade.
With Greek Iron Octopus Recipe Romerotomillo