Greek char-grilled octopus (octapothi sta karvouna)

  • 10 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


Char-grilled octopus (octapothi sta karvouna)
  • 1 kilogram cleaned medium octopus
  • 1/4 cup (60ml) extra virigin olive oil
  • 2 tablespoon red wine vinegar
  • 2 teaspoon dried rigani (see notes)
  • 1 long fresh red chilli, sliced
  • chopped fresh flat-leaf parsley and lemon wedges, for serving


Char-grilled octopus (octapothi sta karvouna)
  • 1
    Combine octopus, oil. vinegar, rigani and chilli in a large bowl. Toss gently to coat octopus in marinade. Cover, refrigerate for 3 hours.
  • 2
    Drain marinade from octopus, reserve marinade. Cook octopus on heated oiled grill plate (or grill or barbecue), basting with marinade, for about 7 minutes or until tender when pierced with a fork.
  • 3
    Cook the haloumi on the barbecue until browned on both sides.
  • 4
    Serve the haloumi with the octopus. Sprinkle with a little parsley and lemon wedges, if desired.


Uncooked marinated octopus suitable to freeze. Not suitable to microwave. You could also use baby octopus. Rigani is Greek oregano, available at some delicatessens or spice stores. If it's unavailable, substitute dried oregano.

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