Baby octopus marinated in honey

Baby octopus marinated in honey

Mícra octapódia marinátos

Lyndey and Blair's Taste of Greece
Chris Chen

After enjoying some modern Greek food at the Kuzina Restaurant in Athens I wanted to create my own modern Greek dishes, using Greek flavours but in a more modern way as with these baby octopus. Serve them with Greek salad or as part of a meze.


Quantity Ingredient
1kg baby octopus
1/4 cup red wine vinegar
1/4 cup honey
1/4 cup extra-virgin olive oil


  1. To clean each octopus, use a small sharp knife and remove the head from the tentacles. Either discard the head or slit it open and remove the insides, then slice it in half. Remove the beak from the tentacles by pushing your index finger into the centre of the body. Rinse the octopus thoroughly then pat dry with paper towels.
  2. Combine the octopus with the vinegar, honey and oil. Marinate for 1 hour in the refrigerator.
  3. To cook the octopus, preheat a barbecue flat plate or chargrill plate to very hot. Use tongs to remove the octopus from the marinade, shaking off the excess so the octopus is not too wet as it hits the barbecue plate. Cook the octopus in small batches for 2–3 minutes, turning once, and then remove to a serving plate. Do not crowd the barbecue plate or the octopus will stew.

Octopus and squid

  • Octopus and squid were popular in classical times as a source of food but they were also studied in classical zoology. Both are cephalopods, so named because their tentacles grow directly from their heads. They were admired for their ability to change colour for camouflage and eject ink to screen themselves from predators. However, it was their interesting form and the curling tentacles that were frequently depicted in Ancient Greek art. The writer Athenaios praised their 'wonderful curls'.

    The octopus has eight tentacles instead of the squid's ten and its popularity in ancient times is evident from the way it was depicted on classical Greek vases, many of which survive today.

    Octopus and squid can be cooked in the same way. First tenderise it by bashing against the rocks – forty times according to Greek fishermen. Freezing also works as a method of tenderising and in Greece frozen cephalopods are served out of season. They can be braised, fried, stuffed and grilled and, in some areas of Greece, you see them hung out to dry. They are perennially popular, especially as they are allowed during the abstinence of Lent.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again