Xtapodi, or grilled octopus, is a show-stopping dish that's bound to elevate any meal. This Mediterranean classic transforms the humble octopus into a succulent delicacy. While it might seem daunting at first, with a few expert tips, you'll be grilling octopus like a pro in no time.

Chef's Notes:

• Grilled octopus is a tantalizing Greek dish that combines tender texture with smoky, charred flavors.
• Proper preparation techniques, including freezing and marinating, are essential for achieving the perfect texture.
• Mastering the grilling process requires attention to detail and patience for optimal results.

Preparing the Octopus

The secret to an irresistibly tender octopus lies in its preparation. Begin with a frozen octopus, as the freezing process naturally tenderizes the meat. If you've bought fresh octopus, pop it in the freezer for at least a day before use.

After thawing, dedicate some time to massaging your octopus. This step, coupled with a flavorful marinade, helps break down tough muscle fibers. Consider adding pureed kiwi to your marinade for its natural tenderizing enzymes.

Create a marinade using high-quality olive oil, freshly squeezed lemon juice, crushed garlic, and aromatic dried oregano. Massage this mixture into the octopus thoroughly for about 10 minutes. Allow it to marinate in the refrigerator for a minimum of 4 hours, introducing the lemon juice only in the final hour.

Grilling Technique

Fire up your grill to medium-high heat. For an authentic smoky flavor, opt for a charcoal grill if possible. Remember to let your marinated octopus come to room temperature before grilling.

Gently place the octopus on the hot grill grates and cook for approximately 15 minutes per side. Cooking time may vary depending on the size of your octopus. Use a reliable meat thermometer to check for doneness - you're aiming for an internal temperature between 150°F (65°C) and 160°F (71°C).

Your octopus is perfectly cooked when it's probe tender. This means you should be able to easily insert a fork or probe with minimal resistance. Resist the urge to remove it too soon, as undercooked octopus can be unpleasantly chewy.

Serving Suggestions

After achieving grilled perfection, wrap your octopus in foil and let it rest for 2-5 minutes. This brief resting period allows the juices to redistribute, ensuring each bite is moist and tender.

Slice your rested octopus into bite-sized pieces and finish with a drizzle of premium extra virgin olive oil and a squeeze of fresh lemon. Garnish with finely chopped parsley for a burst of color and freshness.

Serve your grilled octopus as a traditional Greek meze alongside complementary dishes like creamy tzatziki, tangy feta, and briny olives. For the perfect pairing, consider serving it with a chilled glass of crisp white wine or traditional ouzo.

Nutrition Facts

Nutrient amount per serving:

• • Calories: 139
  • Total Fat: 1.8g
  • Protein: 25g
  • Carbohydrates: 4g
  • Sodium: 372mg
  • Potassium: 482mg

FAQs

Do I need to boil the octopus before grilling?

Contrary to common belief, boiling isn't a must. Freezing and proper marinating can achieve the desired tenderness without diluting the octopus's natural flavors. However, if you prefer, you can quickly blanch the octopus by dipping it in boiling water three times before proceeding to the grill.

How do I know when the octopus is done?

Your octopus is ready when its probe is tender and has reached an internal temperature between 150°F and 160°F. The exterior should have a nice char, while the interior remains juicy and tender.

Can I make grilled octopus ahead of time?

Absolutely! You can grill your octopus in advance and serve it at room temperature. Many enthusiasts prefer it this way, as it allows the flavors to meld and develop more fully.

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