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Greek · Starter
Ktapodi stin Skara Grilled Octopus
Octopus simmered tender in red wine, two vinegars, herbs and olive oil, then charred over a hot grill and glazed with its own reduced braising liquid. The braise can be done a day ahead.
- YieldServes 4
- Hands-on45 min
- Total1 h 52 min
- Difficulty
Ingredients
Braise
- ½medium fresh or frozen octopus, about 700 g; thaw overnight in the fridge if frozen
- 1 clovegarlic, crushed
- ½ leafbay leaf
- 1 sprigfresh rosemary
- 1 sprigfresh thyme, 2 or 3
- 50 mldry red wine
- 50 mlred wine vinegar
- 25 mlbalsamic vinegar
- 50 mlextra-virgin Greek olive oil
- 0.38 tspcracked black pepper
To finish
- 1¼ tbspextra-virgin Greek olive oil, for drizzling, plus more for brushing the grill
- ¾ tspdried Greek oregano, heaping
- 2¼ tspGreek capers, drained and rinsed
- 2¼ tspfresh parsley or oregano, chopped
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