4Food asked top chefs and celebrities for their dream dinner party menus
Ultramarathon man Dean Karnazes winds down after a punishing run with this classic Greek recipe for grilled octopus.
Serves 4
1. Tenderise the octopus with a meat hammer or by bashing it against the concrete (as they do in Greece) to soften it up. This may take 15 minutes or more, depending on how strong you are. My Yia yia (Grandmother) had strong forearms, so she was quick.
2. Cut and clean the octopus into pieces about twice the size of a serving because the meat will shrink when cooked.
3. Combine the vinegar, ouzo, 1/4 cup of the olive oil, garlic, some oregano, salt and pepper.
4. Place marinade in large resealable plastic bag and add octopus.
5. Marinate overnight for best results but 3 hours in the fridge will do.
6. To cook, warm the barbecue to a low to medium heat and lay the meat on the grill. Baste with a mixture of the remaining olive oil, juice from the lemons and the oregano, being careful not to cause a flame to erupt in the barbecue.
7. When the octopus is done (about 15 minutes), plate it and pour the remaining marinade over the octopus and serve.
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