No matter where you find yourself, be it the Aegean Islands, the Saronic Islands or the Ionians, you will find fishing villages where the local fishermen view the octopuses with a wary hunter’s eye. Octopus hunters are right to be wary. These bizarre eight-legged sea creatures are incredibly intelligent. Two-thirds of an octopus’ intelligence actually resides in its arms, meaning the arms can act independently of the brain.
Many Greeks, however, regard the octopus as one of the most famous summer mezedes served in Greek fish tavernas.
That said, Greece’s culinary scene is celebrated for its variety, offering numerous delightful methods to savor octopus. Octopus is found in Greek stew, marinated and tossed in salad and charred and served in a red wine sauce.
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. Grilling is not enough, however, as octopus needs special preparation in order to be tender and properly grilled.
Traditional grilled octopus couldn’t be simpler – you’ve already done all the hard work by preparing the octopus for the grill. Simply marinade the octopus in olive oil, balsamic vinegar, oregano and pepper and sear on a gas or charcoal grill for a few minutes on each side. Drizzle with lemon juice and more olive oil, tuck in and enjoy!
Photo Credit: gbh007
