Roasted octopus is a signature Greek dish. Favorited by both young and old, it decorates our table all year long!

Roasted octopus is a typical dish of the Greek cuisine…


As one would think, octopus has a very subtle taste that is not fishy at all.
Some would say that octopus’ flesh is chewy, but if cooked properly, octopus should be tender and moist.
One thing is for sure, octopus is a delicacy that you must try!
There are so many recipes out there that swear on the best roasted or grilled octopus.
Through trial and error over the years, we have concluded that the tastiest way to prepare roasted octopus just happens to be the easiest method as well!
The steps for this oven-baked octopus recipe are foolproof and guarantee perfect result every time.

…a master of camouflage served along with fava


Getting down to business 

Octopus can be found really fresh in some areas, but you will most likely find it frozen in the supermarket.
If you decide to use frozen octopus, simply leave it to defrost.
Cooking octopus in tin foil packages in the oven, allows the octopus to cook slowly in its own juices.
This method retains all the natural flavor of the octopus, which is something you would lose, if you just decided to boil it.
To ensure a beautiful crust and smoky flavor, allow your grill pan to get really hot before adding the oven-roasted octopus.

In my opinion, the best seasoning for grilled or roasted octopus is by far, fresh oregano, top-quality red wine vinegar and extra virgin olive oil…mmm yum!
It really makes the perfect meze for serving with ouzo or tsipouro. This recipe is great for making ahead of time.
Octopus can last up to three days in the fridge, if stored in an airtight container.
After removing it from the oven, simply let it cool down and transfer it in the fridge.
Once you are ready to use, simply add it to your hot grill pan for a couple of minutes for that beautiful colour.
So simple!

Roasted octopus is the perfect meze for ouzo or tsipouro…


Greek-style roasted octopus goes great with fava.
If you are not familiar with fava, it’s nothing other than yellow split peas purée, not to be confused with fava beans.
In Greece, we are famous for our yellow split peas from Santorini. Their quality and flavor is renowned.
The flavor of fava is earthy.
It’s great as a spread on toasted bread or as a side-dish for seafood delicacies. Yellow split peas purée is a wonderful dish for vegetarians, as it is high in protein and fiber.

To achieve the perfect deep flavor of fava, you have to be patient.
It takes about 20 minutes on medium-low heat for the onions to caramelize.
Give it time, it will reward you!
We advise you use a non-stick pan for cooking the fava in.
We really hope that you give both the roasted octopus and the yellow split peas purée a try.
Καλή όρεξη!

…fava from Santorini is world-known for its quality & taste


Total Time 1 hour 30 minutes
Servings 4


For the Octopus

  • 1 octopus (approximately 800gr.), beak and ink-sac removed
  • Extra virgin olive oil
  • Red wine vinegar
  • Fresh oregano
  • Freshly ground pepper

For the Fava

  • 150 gr fava (yellow split peas), rinsed
  • 170 gr onion (approximately 1 big onion), thinly sliced
  • 70 ml extra virgin olive oil
  • 420 ml water
  • 1 cube bio vegetable or chicken stock (optional)
  • Freshly ground pepper
  • Fresh parsley, finely chopped (optional)


For the Octopus

  • Preheat oven to 200 degrees Celsius/fan mode.
  • Rinse the octopus under cold water.
  • Cut octopus into its individual arms.
  • Cut 4 pieces of tin foil, long enough to wrap 2 arms at a time
  • Wrap tightly and fold in the ends.
  • Place the tin foil package on a baking sheet, making sure that the seal is facing up.
  • Repeat the same procedure for all arms.
  • Transfer the baking sheet into the oven and roast for 1 hour and 10 minutes.
  • Remove the baking sheet from the oven.
  • To check if the octopus is ready, prick with a knife in the thickest part of the arm. It shouldenter without any resistance.
  • Get a non-stick grill pan on high heat.
  • Remove the octopus from the tin foil packages and transfer on a big plate.
  • Reserve any juices left in the packages.
  • Place the octopus on the grill pan and sear for 3-4 minutes on each side, until it gets a nicecolour.
  • Remove from the pan and transfer on a serving platter.
  • Drizzle with olive oil, red wine vinegar and a spoonful of the juices that you reserved.
  • Sprinkle with oregano and freshly ground pepper.
  • Serve and enjoy!

For the Fava

  • Place a non-stick medium pot on medium-low heat.
  • Add the olive oil and the onion slices.
  • Cook for 20-25 minutes, stirring occasionally, until the onion softens and gets a nice colour.
  • Be patient, because this procedure will add extra deep taste to your fava.
  • Be careful not to burn the onion!
  • Add the yellow split peas and stir again.
  • Cook for additional 5 minutes.
  • Pour in the water and the cube of bio vegetable or chicken stock, if you are using.
  • Stir and cover with a lid.
  • Simmer for approximately 1 hour, stirring occasionally, until the split peas are soft and mushy.
  • If water evaporates too soon, add some boiling water.
  • At the end of the cooking procedure, there should be no water left in the pot.
  • When fava is ready, transfer it in a food processor.
  • Blend until it becomes creamy and smooth.
  • Serve fava in a deep plate.
  • Drizzle some olive oil and fresh lemon juice.
  • Add some onion slices and capers.
  • Sprinkle with freshly ground pepper and parsley.
  • Serve and enjoy!