Ouzo Char-grilled Octopus - Chef Recipe by Philip N Vakos

Ouzo Char-grilled Octopus - Chef Recipe by Philip N Vakos


1 octopus
1 bunch of oregano
1 bottle of Ouzo
1 lemon, juiced
Good quality olive oil


Make sure the octopus is tenderised, otherwise you will have a decent 3 - 4 hour job on your hands.

Remove the tentacles from the octopus and peel off the skin and membrane, start from the smallest part moving along to the thickest part. Use your thumb and forefinger to remove the skin, by pinching at the end of the tentacle and peeling back towards the base.

Pre-heat your BBQ until smoking hot. Sear the octopus for 2 - 3 minutes each side, and allow to rest. Drizzle the octopus with some olive oil, ouzo and place back onto the BBQ to complete the cooking process. When the octopus is fully cooked, you will notice a clear liquid leaving the tentacles.

To Serve:

Remove and slice into 1-2 cm pieces. Finish with oregano, lemon juice and olive oil. Serve the octopus with a glass of Ouzo on ice, close your eyes and imagine you are by the sea on a Greek Island.



Recipe provided by Bahari The Hellenic Palate

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