Greek Grilled Octopus

Ingredients

8 octopus tentacles, cooked (about 1 ½ pounds total)

½ cup extra virgin olive oil

¼ cup red wine vinegar

4 garlic cloves, minced

1 tablespoon fresh lemon juice, plus grilled lemons for serving

2 tablespoons fresh parsley, diced

2 teaspoon dried oregano

1 teaspoon sea salt

½ teaspoon black pepper

½ teaspoon red chili flakes

Instructions

Make the Greek herb vinaigrette by combining olive oil, red vinegar, garlic, lemon and all the spices and parsley. Taste and adjust seasoning. Set aside. 

Drizzle olive oil over tentacles, then sprinkle generously with salt and pepper.

Preheat grill or grill pan to medium high. Grill tentacles for 3-5 minutes – just long enough to char the edges of the tentacles and heat them through. If grilling potatoes or other vegetables to serve with the octopus, add them to the grill, as well. I like to grill a halved lemon to squeeze over the entire dish when serving.

Once lightly charred and warmed through, transfer grilled tentacles to a serving dish and drizzle homemade Greek vinaigrette over the entire plate. Serve with grilled potatoes and grilled lemon wedges.