Htapodi sta karvouna
Htapodi sta karvouna, from above
Non vegGreek Islands

Htapodi sta karvouna

Charred, tender octopus with olive oil, oregano and vinegar. A taverna by the sea, at home.

90 minTime
38 gProtein each
mildSpice
Octopus on the line2 chapters · 1 min read

Make it your way

Grandma's wayGreek charcoal grilled octopus with oil, oregano and vinegar.
The original
346kcalsame
38 gproteinsame
1 gfibresame
90minutessame

Htapodi sta karvouna.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Octopus1 kg, cleaned (frozen is fine)
Olive oil4 tbsp
Vinegar2 tbsp red wine vinegar
Dried oregano1 tsp
Garlic1 clove, grated
Lemonwedges
Bay leaf (indian bay leaf)1
Saltto taste

Method

5 steps
  1. 1Put the octopus and bay leaf in a pot without water, cover and simmer gently in its own juices.
  2. 2Check with a skewer; it should slide in easily. Cool in the liquid.
  3. 3Cut into tentacles and toss with half the oil, vinegar, garlic and oregano.
  4. 4Grill on a very hot grill or pan until charred at the tips.
  5. 5Dress with remaining oil, a splash of vinegar, oregano and lemon.
Serve it like this

Lay the charred tentacles on a white plate, drizzle with oil, scatter oregano and serve with lemon and bread.

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Make it a meal

What goes with Htapodi sta karvouna: a bread or rice, a side, something to drink and something sweet.

On the side Greek salad15 min
On the side Patates lemonates80 min
To drink Greek frappé4 min
To drink Masala chai10 min
Something sweet Revani70 min
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