Oktapódi Scháras — Charcoal-Grilled Octopus

Clean the octopus thoroughly, removing the beak and eyes. Rinse under cold water.

Place the octopus in a large pot with no added water. It will release its own liquid. Add the bay leaves and black peppercorns.

Bring to a gentle simmer over medium heat, then reduce heat to low, cover, and braise for 30-40 minutes, or until the octopus is tender when pierced with a fork. Do not overcook.

Remove the octopus from the pot and let it cool slightly. Drain any excess liquid.

Prepare your charcoal grill, aiming for medium-high heat. The coals should be glowing with a light layer of ash.

Brush the octopus lightly with some Greek extra virgin olive oil. Place it directly on the hot grill grates.

Grill for 3-5 minutes per side, turning occasionally, until nicely charred and slightly crispy. Watch carefully to prevent burning.

Remove from the grill and cut into serving pieces. Arrange on a platter.

In a small bowl, whisk together the remaining Greek extra virgin olive oil, red wine vinegar, the juice of the lemon, and dried rigani. Season with salt to taste.

Drizzle the dressing generously over the grilled octopus and serve immediately.