Grilled octopus

Grilled octopus

Oktapodi sta karvouna
Title in Greek: 
Χταπόδι στα κάρβουνα
Recipes Categories: 
Grilled octopus
Preparation Time: 
24 hours

3 1/4 lb (1.5 kg) octopus, cleaned and cut into pieces
1 cup (250 ml/8 fl oz) red wine vinegar
Olive oil, for drizzling
Dried oregano, to serve
Lemon wedges, to serve

Half cup (120 ml) olive oil 
1 cup (250 ml) white wine
1 Teaspoon dried oregano
Bay leaves 
10 black peppercorns 

Cooking Time: 
1 hour and 15 minutes
Cooking Directions: 

- For tender, melt-in-the mouth grilled octopus, boil it first. Put the octopus into a large pan, pour in the vinegar, add water to cover, and bring to a boil.
- Reduce the heat, cover and simmer for 1 hour, then drain and place into a bowl. 
- Put all the marinade ingredients in a screw-top jar, fasten the lid and shake vigorously until thoroughly combined. Pour the mixture over the octopus and let marinate in the refrigerator, turning occasionally, for up to 24 hours. 
- When ready to cook, drain the octopus and reserve the marinade. Grill the octopus on both sides on a barbecue over charcoal, basting frequently with the marinade, for about 15 minutes. 
- Arrange the octopus on a platter, drizzle with a little olive oil, and sprinkle with oregano and serve with lemon wedges. 
- Serve immediately with ouzo and ice. 
- This is the traditional summer meze served on the islands and in coastal eateries all over Greece, where you can see octopus hanging out in the sun to dry. 

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