Preparing Octopus

I had octopus for the first time when I was on the Greek island of Naxos in 2001. Have had it countless times during subsequent visits to Greece and in my own kitchen. Consider me hooked on cephalopods.

The first time I made octopus, I didn't realize that you had to boil (or otherwise tenderize) the octopus before grilling it. Warning: If you skip this step, it will be VERY, VERY chewy. In Greece, a traditional way to tenderize octopus is to let it dry in the sun. In Chicago, this is not exactly practical. So, here is the secret to fantastic octopus.

Preparing the Octopus
 On the stovetop (preferred method): Add ~1 tablespoon olive oil to a large pot (enough to cover the bottom of the pot). Place the octopus in the pot. Heat on medium-high until oil starts to sizzle and then simmer for 45 minutes to an hour (depending on the size of the octopus).

OR

In the oven: Preheat the oven to 375 F. Place the octopus in a pot and cover with foil. Cook in the oven for 45 to 50 minutes (for a 3.5 to 4 pound octopus), slightly longer (55 to 60 minutes) for a larger octopus. Remove from the oven and let cool.

Note: the octopus should be very tender to the bite; if not, continue cooking until tender.

Once cool enough to handle, remove the head and cut the octopus into individual tentacles. Marinate in olive oil, salt and pepper to taste, and hot smoked Spanish paprika. The octopus is now ready for the grill. Arrange the octopus tentacles on the hot grill, turning with tongs, until nicely charred (but not burnt) and crispy on all sides, 3 to 5 minutes per side.  You can also make a quick sauce, Latholemono, to accompany the octopus

After baking.

Oregano, Lemon, Olive Oil  

Latholemono (in Greek); pronounced lah-thoh-LEH-moh-no

2 parts extra virgin olive oil

1 part strained fresh lemon juice

Oregano, chopped, to taste

Kosher salt and freshly ground black pepper to taste

Combine all ingredients and whisk well. Use immediately.

Serve with a side of wild greens, traditionally chorta (dandelion greens; recipe to follow) and, of course, a glass or two of wine.

Nostimo! (Greek for Delicious)

"Food is our common ground, a universal experience."  James Beard