Last week, I came up with a new way to serve up octopus. Oh yes, it will be grilled but by mixing things up a bit, you get the same great charred octopus flavour with a new presentation.

I braise my octopus (as usual) until tender then allow the tentacles to cool, place in the fridge for a couple of hours to firm up so I can get clean slices.

Skewer the slices, brush olive oil, season with salt and pepper and finish on the grill over high heat. The prefect drink to serve with octopus is Ouzo, the anise-flavoured national drink of Greece.

When shopping for octopus, you will likely be buying a frozen product (fresh is very rare) but frozen is perfectly fine. I prefer Mediterranean octopus and there are different sizes available in the market.

Served on ice, it becomes cloudy/milk-like and and the perfect sip as you nibble on some octopus. One of my favourite Ouzo brands is Barbayianni, a 5th generation family owned/operated business located in Plomari, Lesvos.

Barbayianni is represented in Ontario by Kolonaki Group.

Octopus Souvlaki

(makes 16 skewers)

1 octopus (T5 2-4lbs)

sea salt

ground pepper

fresh lemons or red wine vinegar

extra-virgin olive oil

dried Greek oregano

1. If octopus is frozen, defrost overnight in the fridge or place in a bowl and cover with cold water for a quicker thaw.
2. Tenderize your octopus as per my methods.
3. When tender, take out braising liquid, place in a colander to drain and cool.
4. When cooled, place covered in the fridge for at least two hours to chill/firm-up.
5. Take out of the fridge, slice the octopus into about 1/4 inch slices. Thread the slices crosswise onto your skewers.
6. Pre-heat your grill to high heat. brush both sides of the octopus skewers with olive oil. Brush your grill surface well, lubricate with a some cooking spray or wipe grill surface with a towel that’s been dipped in vegetable oil.
7. Place your skewers on your hot grill, char for 1-2 minutes/side, flip char other side.
8. Transfer skewers to a platter, drizzle with olive oil, a squeeze of lemon juice (or red wine vinegar), sprinkle of sea salt, black pepper and dried Greek oregano.