Yes, food…
Of course, if you follow me on my personal Instagram account or you’ve read older posts, you’ve probably already figured that out… but let’s take a look at 3 alternative ways to cook one of the most unique and favorite dishes—and I’ll tell you which one I used in the photo above.
But which one else? The traditional way…
1. Vinegar-braised octopus
(a classic mezze)
One of the most traditional dishes in Greek cuisine.
With this method, the octopus is first cooked slowly over low heat in its own juices until tender—no added water. Then it’s cut into pieces and brought together with vinegar, olive oil, garlic, and bay leaf.
Keep in mind that octopus completely changes character depending on how you handle it. The result here is tangy and sharp in flavor, perfect as a mezze, and one of those dishes that actually gets better the longer it sits…
2. Grilled octopus
(for a clean, smoky flavor)
Here, you can’t hide behind sauces—if you get it wrong, it turns rubbery.
The secret is simple: first boil or slowly cook it until tender, then finish it over high heat on the grill for a few minutes so it gets that signature smoky flavor and a slightly crisp texture on the outside.
Serve it simply: olive oil, lemon, and maybe a little oregano.
3. Tomato-braised octopus with pasta or orzo
A bit heavier, more of a proper main dish (not exactly what we’d call mezze back in Greece). This is where the sauce takes over.
The octopus is first sautéed, then slowly cooked with tomato, wine, onion, and spices (usually cinnamon or bay leaf).
It can be served over pasta or cooked in the same pot with orzo, similar to a Greek-style giouvetsi. It’s a dish built on deep, rich flavor rather than simplicity, with a sauce that thickens and turns almost slightly sweet.
So maybe this wasn’t meant to be a recipe post after all—but if you found yourself craving octopus by the end of it, I guess I did something right.
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