Greek Grilled Octopus with Lemon and Oregano

Introduction

Authentic Greek grilled octopus with lemon and oregano! Tender octopus marinated in fresh lemon juice, butter, and oregano, char-grilled to perfection on the Arteflame grill. Using the reverse searing method, we lock in the juices while achieving a crispy, smoky exterior. Get ready for a flavorful seafood delight that takes outdoor cooking to the next level!

Ingredients

• 2 lbs octopus, cleaned
• 4 tbsp unsalted butter, melted
• Juice of 2 lemons
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 clove garlic, minced
• 1 tbsp chopped fresh parsley
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Fire up the Arteflame grill by soaking three paper napkins in vegetable oil and placing them in the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Wait about 20 minutes for the grill to reach cooking temperature.

Step 2: Pre-Cook the Octopus

1. Place the octopus directly on the outer edges of the Arteflame flat cooktop.
2. Let it cook for 30-40 minutes, turning occasionally, until tender.
3. Remove from heat and let it cool slightly.

Step 3: Marinate the Octopus

1. In a bowl, mix melted butter, lemon juice, oregano, salt, pepper, and minced garlic.
2. Cut the tentacles apart and toss them in the marinade to coat evenly.

Step 4: Sear to Perfection

1. Place the octopus tentacles on the center grill grate of the Arteflame grill at 1,000°F.
2. Sear for about 1-2 minutes per side to get a beautifully charred crust.
3. Move the tentacles to the cooler outer edges of the flat cooktop and cook for another 5 minutes to reach the desired doneness.

Step 5: Serve and Enjoy

1. Plate the grilled octopus and sprinkle fresh parsley on top.
2. Serve with lemon wedges and enjoy!

Tips

• Always remove the octopus when the internal temperature is about 15°F below the desired doneness, as it continues cooking after grilling.
• Use high-quality butter instead of olive oil for a richer flavor.
• Let the octopus rest for a few minutes before serving to retain its juices.
• Grill veggies like zucchini and bell peppers on the Arteflame cooktop while preparing the octopus for a complete meal.

Variations

1. Spicy Greek Octopus: Add red pepper flakes and smoked paprika to the marinade for a spicy kick.
2. Garlic-Herb Octopus: Add chopped rosemary and thyme for an extra herbal aroma.
3. Lemon-Garlic Butter Octopus: Double the garlic and replace oregano with basil to highlight a buttery, garlicky flavor.
4. Citrus Infused Octopus: Add orange and lime juice to the marinade for a sweet, tangy punch.
5. Mediterranean Style Octopus: Serve with olives, cherry tomatoes, and feta cheese for a complete Mediterranean experience.

Conclusion

Grilled Greek octopus with lemon and oregano is an easy yet impressive dish perfect for any outdoor gathering. Cooking on the Arteflame grill ensures the perfect texture—crispy on the outside and tender inside. Try this recipe and wow your friends and family with a true Mediterranean delicacy.

Best Pairings

• A side of grilled pita with tzatziki sauce
• Greek salad with feta and olives
• A crisp white wine like Assyrtiko
• Roasted potatoes with garlic and lemon