Greek Grilled Octopus Recipe with Rosemary & thyme


Servings 6 appetizer sizes


  • 1 octopus ~ 2 pounds, cleaned
  • 2 teaspoons dried oregano
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1/2 onion
  • 1/2 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon black peppercorns
  • 1 teaspoon sea salt
  • Marinade
  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juiced
  • 4 cloves garlic minced
  • 1 sprig rosemary
  • 2 sprigs thyme
  • salt and fresh ground pepper to taste

Place octopus in pressure cooker. Add oregano, rosemary, thyme, onion, lemon, olive oil, peppercorns, salt and water to cover; bring pressure to high; then reduce heat to low and cook 10 minutes.

Turn off heat and let pressure release naturally. Remove to a cutting board and cut tentacles from body and cut body into several pieces.

In a large bowl, mix together Marinade ingredients; add cooked octopus pieces; let marinate until ready to grill, at least one hour. Remove octopus from marinade; reserve marinade.

Heat grill to high; lightly oil grill; grill octopus pieces until lightly charred, about 3 minutes per side.
Cut up grilled octopus and drizzle with reserved marinade.

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