Turkish cuisine · Fish & Seafood

Ahtapot Izgara (Grilled Octopus)

Octopus arms first simmered tender, then grilled over charcoal with olive oil and oregano – a meyhane classic from the Aegean.

Ingredients · for 4 servings

• 1.2 kg octopus (cleaned)
• 1 onion
• 2 bay leaves
• 100 ml red wine vinegar
• 6 tbsp olive oil
• 1 tbsp oregano
• 2 lemons
• 1 tsp coarse sea salt
• 1/2 tsp pepper
• 100 g arugula

Instructions

1. Rinse the octopus in cold water; halve the onion and place in a wide pot with the bay leaves and half the red wine vinegar, then add the octopus.
2. Cook covered over low heat for 45–55 min. with no added water – it simmers in its own juices; it is tender when a knife tip slides easily into the thickest arm.
3. Let the octopus cool in the broth for 15 min., remove and separate the arms individually from the head; trim off the thin tips, as they burn on the grill.
4. Rub the arms with 3 tbsp olive oil, oregano, pepper, the remaining vinegar and the juice of half a lemon and marinate for 20 min.
5. Preheat a grill or grill pan until very hot and cook the arms for 3–4 min. per side until the skin gets dark, slightly crispy char marks and the suckers crackle.
6. Cut into pieces on the diagonal, arrange on arugula, drizzle with the remaining olive oil and coarse sea salt, and serve with lemon wedges.