Charcoaled octopus - (Htapodi sta karvouna) Charcoaled octopus 1st image | 2nd image NOTES It might look difficult to prepare but if you have tasted it in a Greek island and it was well prepared, then it is worth trying to cook it. It is considered a very famous Greek appetizer which is very often accompanied with Ouzo drink. There are many variations of this appetizer. We suggest you the following recipe. Two tips regarding octopus. Do not add too much salt become it is salty. It does not require any extra water on cooking because it has its own juice. Greek : Χταπόδι στα κάρβουνα Season:All season Print this recipe INGREDIENTS 1 octopus around 1 kilo lemon juice Marinade 1/2 cup olive oil 2/3 cup vinegar oregano or thyme 1 bay leaf 1/3 cup white wine Salt Pepper Crushed garlic (optional) METHOD Add in a large saucepan the octopus and heat it in order to get tight. Do not add any extra water. The octopus will be cooked on its own juice. When it starts to thicken and takes a red color remove from the saucepan and cut it in pieces. Separate the tentacles (leave each tentacle in one piece or maximum two pieces if they too long) and if you want you can remove the skin of the octopus although it is not necessary. Prepare the marinade. Mix in a bowl the oil, vinegar, wine, bay leaf, oregano or thyme, salt, pepper and garlic (optional). Add the octopus pieces and preserve in the refrigerator for at least 24 hours (maximum 2 days). When it comes the time to grill it prepare the coals. Strain each octopus piece well and place it on the grill. While the octopus is charcoaled you should baste it with the marinade mixture. When it is ready sprinkle with lemon juice and serve hot. Note: You can grill it in your kitchen if you can not charcoal it but it will not taste the same. This rule applies also in fish and other charcoaled Greek dishes.