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koy restaurant only chargrilled octopus

Chargrilled Octopus

This recipe comes to us from the kitchen of Alex Meimetis, head chef at Koy Restaurant at the Market and regular participant at the Neff Market Kitchen Cooking School.


  • 6 octopus tentacles
  • 3 bay leaves
  • 1 tspn peppercorns
  • 1.5 l water
  • 200 ml white vinegar
  • 1 packet cherry tomatoes

Balsamic cream

  • 200 ml balsamic vinegar
  • 50 ml raspberry cordial
  • 100 g caster sugar
  • 2 tspn cornflour
  • 2 tspn water


  • 1 tspn peppercorns
  • 1 tspn fresh thyme
  • 1 tspn maras biber (chilli)
  • 3 garlic cloves, sliced
  • 1 orange peel, chargrilled
  • 400 ml vegetable oil
  • 1/2 tspn salt


Place water, vinegar, bay leaves and peppercorns in a pot and bring to boil. Place the octopus in the pot and cook until the skin starts peeling off, the water is soapy and the texture is soft (approximately 10 – 12 minutes). Take out and place on a tray to cool down.

Place all the marinade ingredients – except the oil – in a pan and toast until smoky and the aromas are bursting out. Place octopus in a container and season with toasted spices, charred orange peel and vegetable oil (the octopus can last up to 2 weeks in fridge).

Place balsamic vinegar, raspberry cordial and sugar in a pot and bring to the boil. Lower the heat and simmer for 2-3 minutes. Combine the cornflour and water then add to the pot to thicken the mixture.

In a pan add a touch of olive oil and bring to heat then add the cherry tomatoes, salt and pepper and sear for 1 minute. Finish tomatoes off with a drizzle of sherry vinegar.

To serve, grill the octopus until golden brown.  Place on a plate and drizzle with olive oil, balsamic cream and top with cherry tomatoes.


Note: This recipe was demonstrated in Alex’s class “Portugal, Sensational Seafood“, May 2019.

Both the recipe and photo are reproduced with permission from Alex Meimetis.

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