Htapodi sta Karvouna (Grilled Octopus)

Along the sun-bleached docks of the Aegean islands, particularly in Santorini and Mykonos, octopus is a ritual — hung on clotheslines to dry in the salt breeze before being charred over wood embers. This preparation, drizzled with sharp red wine vinegar and grassy olive oil, is the defining taste of a Greek harbor taverna.

Ingredients

1 whole octopus, about 2 lbs (900g), cleaned

1 cup dry red wine

2 bay leaves

1 tsp whole black peppercorns

1 small white onion, halved

6 tbsp extra-virgin Greek olive oil, divided

3 tbsp red wine vinegar

1 tsp dried Greek oregano

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

2 tbsp fresh flat-leaf parsley, finely chopped

1 lemon, cut into wedges for serving

Instructions

Rinse the cleaned octopus thoroughly under cold running water. Place it in a large pot with the red wine, bay leaves, black peppercorns, and halved onion. Do not add water — the octopus will release its own liquid as it cooks.

Bring the pot to a gentle boil over medium-high heat, then reduce to a low simmer. Cover and cook for 45 to 60 minutes, turning the octopus once halfway through, until a knife inserted into the thickest part of a tentacle meets no resistance. The skin should be deep reddish-purple and tender.

Remove the octopus from the braising liquid and let it rest on a cutting board for 10 minutes to cool slightly. Using a sharp knife, cut the tentacles away from the head. Discard the head or reserve for another use. Pat the tentacles dry with paper towels.

Brush the tentacles generously with 2 tablespoons of the olive oil. Prepare a charcoal grill or gas grill for high direct heat. The grill grates must be very hot — at least 450°F (230°C) — to achieve proper char marks and caramelization.

Place the tentacles directly on the hot grill grates. Grill without moving them for 3 to 4 minutes until deep char marks form and the skin begins to crisp. Flip and grill for another 3 minutes on the second side. The exterior should be slightly charred and smoky while the interior remains tender.

While the octopus grills, whisk together the remaining 4 tablespoons of olive oil, red wine vinegar, and dried oregano in a small bowl to make the ladoximido dressing.

Transfer the grilled tentacles to a serving platter. Immediately drizzle the ladoximido dressing over the top. Season with flaky sea salt and freshly ground black pepper, then scatter the chopped parsley over the dish.

Serve at once with lemon wedges alongside. The octopus is best eaten immediately while the exterior is still slightly crisp from the grill.