The quintessential grilled octopus found in Greek fish taverns is a culinary delight that demands meticulous preparation to achieve its tender and flavorful character.
Freshness is often key to this popular dish, but grilling alone isn't enough to perfect its taste – a series of specific steps are taken to ensure optimal results.
The process begins with fishermen capturing the octopus and dispatching it humanely by severing a nerve between its eyes. A rather unusual practice follows this: the octopus is vigorously beaten against a rock, often up to a hundred times, to expel water from its flesh. This step is crucial as it guarantees tenderness when the octopus is grilled. Skipping this process could produce a rubbery, undesirable texture, as the trapped water would steam during grilling.
Once appropriately prepared, the octopus is sun-dried for several hours after being hung up. Fishermen typically undertake this step early in the morning and let the octopus bask in the sun's warmth until evening. Sun drying intensifies the octopus's flavours, elevating its taste profile to a richer and more pronounced level.
When it's time for grilling, the sun-dried octopus takes the spotlight. The cooking duration, ranging from 30 to 45 minutes, depends on how long the octopus has been exposed to the sun's drying rays. This final step ensures that the meticulously treated octopus delivers a tender culinary experience, bursting with flavour, and embodies the essence of Greek seafood cuisine
To make a Recipe with Octopus, click here OCTOPUS BRAISED IN WHITE WINE
