The taverna trophy demystified: braise first until tender, then char fast over real heat. Two stages, zero mystery, maximum applause.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Octopus — cleaned
3 steps
Method
1
Braise the octopus with wine, bay, and peppercorns (no added water — it releases its own) at a bare simmer, covered, 45–60 minutes until a knife slides into the thickest tentacle easily.
55 min — timer available in cooking mode
Why this works
Tenderness happens in the braise, not on the grill. Grill-only octopus is the rubber band of regret.
2
Drain, cut into tentacles, and toss with half the oil. (Can rest overnight here — even better.)
3
Grill over the hottest fire 2–3 minutes per side until charred and crisp-edged. Dress with oil, lemon, oregano, and chili.
5 min — timer available in cooking mode
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Assyrtiko — Santorini in a glass.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.