April 10, 2020

Kali Orexi's Barbecued Octopus by Eugene Maraskovky

By Eugene & Kali Orexi

cooking with

I am Christine Polyzos the creator of Kali Orexi, a Greek food vlog https://www.kali-orexi.com.au and YouTube channel https://www.youtube.com/c/kaliorexi where I share step-by-step Greek recipes and Greek-Australian stories through video.

The inspiration for Kali Orexi came from my growing realisation that my parents and those of her Greek-Australian friends were getting on in years. I feared that the passing of the immigrant generation would not only mean losing loved ones, but also the rich culinary heritage endowed upon them, from their parents and grandparents. I strongly believes that it is our collective responsibility to learn our parents' and grandparents' recipes and keep this culinary heritage alive for our generation and for future generations!

When Kali Orexi's Christine and her partner Eugene entertain, Eugene always prepares the starters. He is well known for his snapper ceviche; his garlic, chilli and coriander prawns; and his barbecued octopus!

For Day 8 of The Greek Easter Feast we invite you to make Eugene's Barbecued Octopus. Charred and succulent, the octopus is bathed in a dressing of Vassilakis Estate - My Olive Oil, freshly-squeezed lemon juice, finely chopped garlic, Mountain Treasures - Organic Oregano and the absolute flavour bomb... Salt Odyssey Beechwood Smoked Sea Salt! When all the octopus has been devoured, go ahead and soak your crusty, chewy bread in the decadent pool of dressing that remains!

Kali Orexi!

Ingredients

2 octopuses

1⁄2 cup extra virgin olive oil – Vassilakis Estate – My Olive Oil

3 level teaspoons Salt Odyssey – Salt Odyssey - Sea Salt Smoked in Beechwood

3 level teaspoons Mountain Treasures – Mountain Treasures - Organic Greek Oregano

3 medium garlic cloves, finely chopped

Juice of 1 – 2 lemons

Water

Preparing the octopus

• Wash the octopus well. Cut the octopus at the base of the head, just below the eyes. Cut and separate each of the octopus’ limbs close to where they attach to the beak. Turn the octopus’ head inside-out and remove and discard all of the guts. Wash the octopus head well. Remove the skin from the octopus head. Cut the octopus head into 8 pieces.

• Fill a medium sized pot with water and bring to a rolling boil. Take the pot off the heat and gently lower in the octopus. Leave it there for 15 minutes.

• After 15 minutes, remove the octopus from the pot, place it in a bowl of ice water and leave it for 1⁄2 an hour. Strain the octopus and place it in a clean bowl lined with dry paper towels and cover it with cling film or foil. Refrigerate overnight.

Preparing the dressing

• Combine the extra virgin olive oil, salt, oregano, garlic and lemon juice. Mix well and set aside

Barbecuing the octopus

• Heat the barbecue on medium-high, before laying down the octopus pieces on the grill. Barbecue on both sides till brown score lines appear. Once barbecued, chop the octopus limbs into 3-4 pieces each and place them in a serving bowl. Pour the dressing over the octopus and mix well.

Serving the octopus

• Serve immediately and enjoy!
Recipe serves 8-10 people as part of an appetizer spread.

Kali Orexi!

If you enjoyed this recipe, then head over to https://www.kali-orexi.com.au for more authentic Greek recipes and for the easiest to follow step by step video recipes.