The most common recipe for octopus in fish taverns is the grilled version, according to which the octopus, which is often fresh, is grilled over charcoal and seasoned with fresh lemon. However, grilling alone isn’t sufficient; octopus demands specific prepping to achieve tenderness and optimal grilling outcomes.
Fishermen start by trapping the octopus and then killing it by cutting a nerve between its eyes. Subsequently, the octopus is beaten against a rock—up to a hundred times—to expel water. This procedure is essential in order for the meat to be tender when grilled. If the octopus is grilled directly with its water, it will steam it into a rubbery mass.
Afterward, the octopus is hanged and sun-dried for several hours. Usually, the fishermen hang their catch first thing in the morning and do not take it down until the evening. Sun drying concentrates the flavors of the octopus, resulting in a more intense and flavorful taste. The octopus should be cooked on the grill for 30 to 45 minutes, depending on how long it has dried in the sun.
IG eileen.corse / Taste Atlas
OCTOPUS DISH APPETIZER – Grilled Octopus (Chtapodi sti schara)
(Grilled Octopus, χταποδι στη σχαρα, xταπόδι-σχάρας, Htapodi sti Schara, Oktapodi sta karvouna, Χταπόδι στα Κάρβουνα)
Chtapodi sti schara (grilled octopus) is a traditional octopus dish originating from Greece. Although there are variations, the dish is usually made with a combination of octopus, red wine vinegar, olive oil, and oregano.
The octopus is washed, dried, and placed on a grill over a charcoal fire. It’s brushed with a marinade consisting of oil, vinegar, and oregano. Once the octopus is tender, it’s placed on a plate, thinly sliced and seasoned with olive oil, a drizzle of lemon, and oregano.
It is mainly enjoyed as a meze dish that pairs well with crusty bread and ouzo or white wine.
