Susie's Place



Greek Recipes

Appetizers & Salads

Charcoal Grilled Octopus /Oktapodi sta Karbouva


A very common appetizer, you will find this dish offered in most restaurants as well in many homes especially when chilled Ouzo is served.


1 large octopus, 2-4 lbs. salt and pepper
olive oil oregano

Start by cleaning the octopus. You will have to remove the eyes and the thick 'beak' at the mouth opening. Turn the hood inside out and discard all the jelly like innards. After rinsing it well under cold running water, set the octopus into a pot with out draining off the water. Cover the pot tightly and set on medium heat. You will steam the octopus in its liquid until it has all been absorbed.

Remove the steamed octopus from the pot and rinse again under cold water and set aside to drain. Cut it up into 3 or 4 pieces and spread olive oil over them. Set the pieces on a grill over hot coals and cook it. Careful, you want the heat to be medium hot or else you will char the meat too much.

To serve, chop up the octopus into bite size pieces. Add olive oil, vinegar, a good sprinkle of oregano and salt and pepper to taste. Take care on the salt as octopus tends to be salty from the sea.

Susie's Note: This is one of my kids' favorite dishes. It is delicious just plain grilled and served with a good squeeze of lemon juice. Try it both ways and see what you like.


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