Greek

Serving

Grilled Octopus with Lemon and Olive Oil (Htapodi Sxaras)

Name: Grilled Octopus with Lemon and Olive Oil (Htapodi Sxaras)
Total time: 120 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2.5 lbs whole octopus, cleaned; 2 bay leaves; 1 tsp black peppercorns; 1/3 cup olive oil, plus more for grilling and drizzling; 3 tbsp red wine vinegar; 2 tbsp lemon juice, plus lemon wedges for serving; 1 tsp dried oregano; Salt to taste; 2 tbsp chopped fresh parsley

Tender braised octopus finished on the grill for a smoky char, dressed simply with olive oil, lemon, and oregano.

120 minutes

Serves 4

Dinner

42 min prep

66 min cook

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

1
Place the octopus in a large pot with bay leaves and peppercorns, cover with water, and bring to a gentle simmer.
2
Simmer uncovered for 60-75 minutes, until the octopus is very tender when pierced with a knife, then remove and let cool slightly.
3
Whisk together olive oil, red wine vinegar, lemon juice, oregano, and salt to make a marinade, and toss the cooked octopus in it for at least 20 minutes.
4
Preheat a grill or grill pan to high heat and lightly oil the grates.
5
Grill the octopus tentacles for 2-3 minutes per side, until charred and slightly crisp on the edges.
6
Slice into pieces, drizzle with extra olive oil and lemon juice, sprinkle with parsley, and serve with lemon wedges.

Grilled Octopus with Lemon and Olive Oil (Htapodi Sxaras) — plated and served — Serving moment. How Grilled Octopus with Lemon and Olive Oil (Htapodi Sxaras) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

66/100

Works for many families

Allergen-friendly 80

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 72

Great leftovers 87

Pantry-friendly 44

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

515

Calories

60 g

Protein

2 g

Carbs

27 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Htapodi sxaras is a taverna staple across Greek islands, especially in fishing communities like the Cyclades and Ionian islands, where octopus was traditionally caught, then beaten against rocks to break down its dense muscle fibers before grilling. Today most cooks simmer the octopus first, a shortcut that achieves the same tenderizing effect without the dockside ritual, then finish it over hot coals for the char that makes the dish.

Listahan note

This version simmers the octopus low and slow before marinating it in olive oil, vinegar, and lemon, so the grill's only job is to add char and crisp the tentacle tips, not to cook the octopus through.

Technique cues

Simmering octopus at a bare simmer rather than a rolling boil keeps the collagen converting to gelatin gradually; a hard boil toughens the flesh before it has a chance to relax.
Marinating the already-tender octopus in acid (vinegar and lemon) for at least 20 minutes seasons it through and gives the surface sugars something to caramelize on the grill.
A very hot, quick grill of 2-3 minutes per side produces the crisp, blistered edges without drying out the interior, since the octopus is already fully cooked by that point.

Kitchen flow

Parallel prep: While the octopus simmers for over an hour, mix the marinade and preheat the grill so both are ready the moment the octopus comes off the heat.
Make-ahead: The octopus can be simmered and marinated up to two days ahead and refrigerated, which deepens the flavor; grill it fresh right before serving.
Leftover move: Chop leftover grilled octopus and fold it into a lemony orzo salad or over greens the next day.
Cleanup rhythm: Wipe down the simmering pot right after draining while it is still warm, since cooled octopus liquid can leave a fishy film.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

whole octopus, cleaned

main protein

Purpose: tentacles hold the connective tissue that turns silky once slow-simmered

Handling: simmer whole with bay leaves and peppercorns until a knife slides in easily

Adaptation: frozen octopus (thawed) works just as well, and freezing itself is thought to help tenderize the flesh

red wine vinegar

marinade acid

Purpose: brightens the rich, fatty grilled flavor and seasons the octopus after cooking

Handling: whisk into the olive oil and lemon juice before tossing in the warm octopus

Adaptation: sherry vinegar gives a slightly nuttier, less sharp edge

olive oil

marinade base and finishing oil

Purpose: carries the oregano and lemon flavor into the octopus and adds richness after grilling

Handling: use a good fruity extra-virgin for the final drizzle since it is tasted raw

Adaptation: a milder oil works in the marinade but loses some of the peppery finish on top

dried oregano

signature herb

Purpose: coarse dried Greek oregano is more pungent than fresh and holds up to grilling

Handling: crumble between your fingers as you add it to release the oils

Adaptation: fresh oregano can replace it but use three times as much and add only at the end since fresh burns and turns bitter on the grill

lemon juice and wedges

acid and garnish

Purpose: cuts the richness of the olive oil and grilled char

Handling: reserve some wedges for squeezing tableside so the last bit of acid stays bright

Adaptation: a splash of white wine vinegar can stand in if lemons are unavailable

Technique notes

Adding bay leaves and whole peppercorns to the poaching liquid perfumes the octopus without needing to season the flesh itself, since salt in the poaching water can toughen it.
Test doneness with a paring knife at the thickest part of a tentacle; it should slide in with almost no resistance, similar to a well-cooked potato.
Let the octopus cool just enough to handle before slicing into the marinade so the interior stays warm and absorbs the vinegar and oil more readily.

Ingredient swaps

Gluten-free direction: The dish is naturally gluten-free as written; just confirm any side bread served alongside is swapped for a gluten-free loaf or skipped.
Weeknight shortcut: Use a stovetop cast-iron grill pan instead of an outdoor grill for the same char in a smaller footprint.
Lower-sodium direction: Skip added salt in the marinade and season only at the table, since the olives or feta often served alongside already carry a lot of sodium.

Serve alongside

Horiatiki salata (Greek village salad)
Fava (yellow split pea puree)
Grilled bread rubbed with garlic
Lemon roasted potatoes
Chilled Assyrtiko from Santorini, which cuts through the richness
Ouzo with a splash of water as a traditional aperitif

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate cooked octopus up to 3 days in an airtight container
Reheat gently in a dry skillet just to warm through, since the microwave can turn it rubbery
Freeze the simmered, unmarinated octopus for up to 2 months and thaw overnight in the fridge before marinating and grilling

Equipment

Large stockpot for simmering
Outdoor grill or grill pan
Tongs for turning tentacles
Sharp knife for slicing

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