1 small octopus, cleaned, (about 3 pounds)

6 cups water

2 cups white wine

2 cups red wine

1 large onion, roughly, chopped

3 cloves garlic, crushed

1 leek, washed, and, sliced

2 celery, stalks, chopped

2 bay leaf

½ bunch fresh parsley, stems, whole

1 tablespoon peppercorns


⅓ cup extra virgin olive oil

1 tablespoon red wine vinegar

1 lemon, juice of

2 cloves garlic, minced

2 teaspoons dried oregano, preferably, Greek

¼ cup fresh parsley, chopped

freshly cracked black pepper

salt, to taste



1. In a large pot, combine all octopus ingredients and bring to a boil.

2. Simmer uncovered for 45 minutes to 1 hour or until octopus is tender.

3. Remove octopus from liquid and cut to separate tentacles.

4. Add octopus pieces to the large bowl with the marinade.

5. Let stand for 15 to 30 minutes.

6. Preheat grill to high.

7. Grill octopus for 4 to 5 minutes.

8. Turn to brown evenly.


1. In a large bowl, combine all marinade ingredients.

2. See octopus for further instructions.

See more: Appetizer, Barbecue, Grill, Dinner, Fish, North American, Party Favourites

comments powered by Disqus