Greek-style Smoked Octopus
Octopus is first tenderized in the traditional Greek way, marinated in an olive oil herb marinade, and then hot smoked. The smoking gives the octopus a rustic note, while Mediterranean herbs and lemon provide freshness. An authentic dish that evokes the shores of the Aegean Sea.
Ingredients(for 1 kg)
Instructions
Pre-cooking
1-1.5 hoursWash octopus thoroughly and bring to a boil in a large pot of unsalted water with a wine cork (traditional Greek method for tenderness). Simmer over low heat until a knife can be easily inserted. Allow to cool and cut into bite-sized pieces.
Marinating
2-3 hoursCombine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper to make a marinade. Marinate octopus pieces for at least 2 hours in the refrigerator. Bring to room temperature before smoking.
Smoking
1.5-2 hoursPreheat smoker to 110-130 °C with olive wood and lemon wood chips. Spread octopus pieces on the rack and smoke until the outside is slightly caramelized and the internal temperature reaches 85-90 °C. Serve hot with lemon wedges.
Resting and Serving
5-10 minutesLet smoked octopus rest briefly, then drizzle with fresh olive oil and sprinkle with fresh parsley. Serve with lemon wedges and flatbread.
Pro Tip
Always pre-cook octopus before smoking – raw octopus will not become sufficiently tender from smoking alone. Pre-cooking without salt is crucial as salt makes the meat tough.
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