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Simple Greek Grilled Octopus

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Lina Murphy

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Enjoy the taste of the Mediterranean with this flavorful and tender Greek Grilled Octopus. Perfect for a seafood lover’s feast or a special occasion!

Ingredients

  • 2 lbs octopus, cleaned and thawed (if frozen)
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Directions

Prepare the Octopus

  1. Thaw: If using frozen octopus, thaw it completely in the refrigerator overnight.
  2. Cook: In a large pot of boiling water, cook the octopus for 45-60 minutes until tender. Alternatively, use a pressure cooker to reduce cooking time.

Marinate

  1. Mix Marinade: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and pepper.
  2. Cool and Cut: Once the octopus is tender, drain and let it cool slightly. Cut the octopus into manageable pieces.
  3. Marinate: Toss the octopus pieces in the marinade. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Grill

  1. Preheat Grill: Set your grill to medium-high heat.
  2. Grill Octopus: Grill the octopus pieces for 3-4 minutes per side, or until nicely charred and heated through.

Serve

  1. Garnish: Sprinkle with chopped fresh parsley.
  2. Accompaniments: Serve with lemon wedges on the side. Enjoy with a Greek salad or as part of a mezze platter.

Servings and Timing

  • Prep Time: 15 minutes
  • Cooking Time: 60 minutes (plus marinating time)
  • Total Time: 1 hour 15 minutes
  • Serving Size: 4 oz
  • Calorie Count: 200 kcal per serving

Notes

  • Tenderizing: Ensure the octopus is well-tenderized before grilling for the best texture.
  • Flavor Boost: A squeeze of fresh lemon just before serving enhances the flavors.

10 FAQs

  1. How do I know when the octopus is tender?
    The octopus should be easy to pierce with a fork and should feel tender.
  2. Can I use a different marinade?
    Yes, you can experiment with other herbs and spices like thyme or rosemary.
  3. How can I make sure the octopus doesn’t become chewy?
    Proper cooking and tenderizing are key to avoiding a chewy texture.
  4. Can I grill the octopus if it’s still frozen?
    It’s best to thaw the octopus first to ensure even cooking.
  5. What if I don’t have a grill?
    You can use a grill pan or broil the octopus in your oven.
  6. How long should I marinate the octopus?
    Marinate for at least 30 minutes for the best flavor. Longer marination enhances the taste.
  7. Can I make this dish ahead of time?
    Yes, you can marinate and cook the octopus a day ahead. Reheat before serving.
  8. What other side dishes go well with grilled octopus?
    Greek salad, tzatziki, or roasted vegetables complement the dish well.
  9. Can I use octopus that’s already been cooked?
    Yes, if the octopus is pre-cooked, you just need to marinate and grill until heated through.
  10. How do I store leftovers?
    Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Conclusion

This Simple Greek Grilled Octopus offers a delightful blend of Mediterranean flavors and is perfect for impressing your guests or enjoying a delicious meal at home.

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Pickled Cherry Tomatoes, Red Onions, and Cucumbers

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  • Author: Lina
  • Total Time: 15 minutes
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Description

These vibrant and tangy pickled cherry tomatoes, red onions, and cucumbers are a perfect condiment for sandwiches, salads, or as a refreshing appetizer. They’re quick to make and packed with flavor!

Ingredients

Scale
  • 1 pint cherry tomatoes
  • 1/2 red onion, thinly sliced
  • 1/2 cucumber, thinly sliced
  • 1 cup white vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh dill, chopped

Instructions

  • Prepare the Vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
  • Make the Pickling Liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
  • Pour the Pickling Liquid Over the Vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, ensuring they are completely covered.
  • Add the Dill: Stir in the chopped fresh dill.
  • Seal and Refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.
  • Serve: Serve the pickled vegetables as a condiment or appetizer. Enjoy!

Notes

  • These pickled vegetables make a great addition to salads or can be enjoyed on their own as a snack.
  • The longer they sit, the more flavorful they become, so feel free to make them in advance!
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

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