Charcoal-Grilled Octopus, Marinated

Thursday April 14th, 2016Friday May 21st, 2021 aglaia 1 Comment

This is a much anticipated dish, always part of the various, seasonal meze we serve during the welcome dinner for our Kea Artisanal guests. It is quite easy to prepare, as you can blanch the octopus and keep in the marinade for up to 4 days in the refrigerator.

Just before serving heat the broiler or fire the BBQ and grill briefly over very high heat, just to caramelize the skin. Alternatively, you can grill the octopus on a non-stick skillet or stove-top grill, lightly coated with olive oil.

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Serves 6-8 as meze

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Spicy Pickled Octopus

Tuesday June 9th, 2015Friday March 8th, 2024 aglaia 2 Comments

Pickled octopus is one of the most common Greek mezze, served with ouzo in taverns all over the country.

To serve the pickled octopus, drain 1-2 tentacles, slice them and dress with extra virgin olive oil, sprinkling with fresh or dried savory or oregano. You can also add it to potato salad, as we did during the Clean Monday Lunch at the Oxford Symposium, a few years back.

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In the souks of Tunisia dried octopuses are sold, along with small dried fish, like smelts and tiny shrimps. All these dried sea creatures are soaked in water and added to the fish couscous and other dishes.

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