7 Classic Greek Recipes with Octopus and Squid

While these recipes aren’t as common in Crete, an island more famous for its land-based traditions — olive oil, greens, snails, and slow-cooked meats — you’ll still find them in seaside tavernas. There’s nothing quite like spotting rows of octopus tentacles drying in the sun, a sure sign that a smoky, lemony dinner is coming your way.

From the Cyclades to the Dodecanese, every region has its own way of preparing seafood. Some simmer octopus with red wine and bay leaves, while others fry calamari golden and crisp, always with a squeeze of lemon and a splash of ouzo nearby.

In this collection, I’ve gathered seven classic Greek recipes with octopus and squid — dishes that bring the taste of the islands into your kitchen. They’re traditional, full of Mediterranean character, and just right for anyone who loves authentic Greek seafood.

Instructions:

• Clean and prepare the octopus
  If not already cleaned, remove the beak, eyes, and ink sac. Rinse well under cold water. Cut the octopus into manageable sections — usually 4 large tentacles and the head.

• Boil to tenderize
  Place the octopus in a large pot (no need to add water — it will release its own juices). Add the bay leaves, onion, peppercorns, and wine or vinegar.
  Cover and simmer gently over low heat for 45–60 minutes, or until tender. Avoid boiling too hard; gentle heat keeps it juicy.

• Cool
  Once tender, remove the octopus and let it cool slightly. Pat dry with paper towels. You can cut the tentacles into smaller pieces for easier grilling.

• Grill
  Heat a charcoal or gas grill to medium-high. Brush the octopus pieces lightly with olive oil. Grill for about 2–3 minutes per side, until the skin is slightly charred and crisp at the edges.

• Season and serve
  Transfer to a plate, drizzle with olive oil and lemon juice, and sprinkle with oregano, salt, and pepper. Serve warm or at room temperature.

Tips

• For extra flavor, marinate the cooked octopus in olive oil, lemon, and herbs for a few hours before grilling.
• If you don’t have a grill, use a cast-iron grill pan — it works beautifully.
• Pair it with a glass of ouzo, crusty bread, and a simple Greek salad for a full island-style meal.

How Greeks Serve Grilled Octopus

In Greece, grilled octopus is rarely served alone — it’s served with small plates and plenty of wine or ouzo. You’ll often see it paired with fava (yellow split pea purée) or it might come alongside a chickpea salad, a potato salad, or even just bread and a drizzle of extra virgin olive oil.

Instructions:

• Prepare the octopus
  Clean the octopus if needed and cut it into large pieces — tentacles and head sections. Rinse well under cold water.

• Sear for flavor
  In a large heavy pot (a Dutch oven works perfectly), heat 2 tablespoons of olive oil over medium heat. Add the octopus and cook for 5–7 minutes, stirring occasionally, until it releases its juices and begins to turn pink and slightly curled. Remove and set aside.

• Build the sauce
  In the same pot, add the remaining olive oil and sauté the onion until soft and golden. Add the garlic and tomato paste; stir for 1–2 minutes to develop flavor.

• Add the liquids and spices
  Return the octopus to the pot. Pour in the red wine, vinegar, and water. Add bay leaves, cinnamon, cloves (if using), oregano, salt, and pepper. Stir gently to combine.

• Simmer
  Lower the heat, cover, and simmer gently for about 1 hour, until the octopus is tender and the sauce has thickened and turned rich and deep in color. If it gets too thick, add a little more water.

• Serve
  Remove the bay leaves and cinnamon stick. Serve warm with a drizzle of olive oil and a sprinkle of fresh oregano or parsley.

How Greeks Serve It

In tavernas, octopus κρασάτο is often served with bread to soak up the wine sauce, or alongside orzo, rice pilaf, or fava purée. In winter, you might find it with homemade fries or barley rusks (paximadia) — they make the most of the sauce.

Instructions:

• Prepare the octopus
  Clean and rinse the octopus if necessary, then cut it into large pieces — tentacles and head sections.

• Sear and build the base
  In a large heavy pot, heat half the olive oil over medium heat. Add the octopus and cook for 5–7 minutes, until it releases its juices and turns a deep pink. Remove and set aside.

• Sauce
  In the same pot, add the remaining olive oil and sauté the onion until soft and golden. Add the garlic and tomato paste; stir for about a minute to caramelize.

• Deglaze and simmer
  Pour in the red wine, scraping up any flavorful bits from the bottom of the pot. Add the crushed tomatoes, bay leaf, cinnamon, and sugar. Stir to combine, then return the octopus to the pot.

• Slow-cook
  Lower the heat, cover, and simmer gently for about 1 hour, until the octopus is tender and the sauce is thick and rich. If it reduces too much, add a splash of water.

• Cook the pasta
  In a separate pot, cook the pasta in salted water until just al dente. Drain, reserving a little of the pasta water.

• Combine and finish
  Add the cooked pasta to the octopus sauce and toss gently to coat. If the sauce is too thick, add a few tablespoons of the reserved pasta water. Drizzle with a little extra olive oil and adjust seasoning with salt and pepper.

How Greeks Serve It

You’ll find octopus with pasta on island menus year-round, especially during Lent. It’s often paired with a simple salad, crumbled feta, or Cretan rusks (paximadia) to soak up the sauce. Some home cooks even replace pasta with orzo (kritharaki) for a dish called χταποδάκι με κριθαράκι.

Instructions:

• Prepare the squid
  Clean the squid if needed, keeping the bodies (tubes) whole and reserving the tentacles. Rinse well and pat dry. Chop the tentacles finely — they’ll become part of the filling.
  
• Make the filling
  In a skillet, heat 3 tablespoons of olive oil over medium heat. Sauté the onion and garlic until soft and translucent. Add the chopped tentacles and cook for 3–4 minutes. Stir in the rice, grated tomato, tomato paste, parsley, dill (or mint), and pine nuts if using. Season with salt and pepper.
  
• Deglaze and simmer
  Pour in the white wine and let it evaporate for about a minute. Add a splash (about ¼ cup) of water and cook the mixture for 5–7 minutes — just until the rice starts to absorb liquid but isn’t fully cooked. Remove from the heat and let it cool slightly.
  
• Stuff the calamari
  Using a small spoon, fill each squid tube about ¾ full — the rice will expand as it cooks. Seal the open end with a toothpick.
  
• Cook the stuffed squid
  Place the stuffed calamari in a wide pot or baking dish in a single layer. Add the remaining olive oil, a bit of water (about ½ cup), and any leftover tomato mixture. Simmer gently, covered, for 40–45 minutes, or bake in a preheated oven at 180°C (350°F) for about the same time, turning once midway.
  
• Finish with lemon
  Drizzle with lemon juice and a little extra olive oil. Adjust seasoning if needed.

Tips to serve it

Stuffed calamari is often served warm with bread, boiled greens (horta), or a simple cucumber-tomato salad. It’s delicious at room temperature — served at a meze table with grilled vegetables and a glass of white wine or ouzo.

Instructions:

• Prepare the squid
  Clean the squid thoroughly, removing the head, quill, and innards. Slice the body into rings about 1–1.5 cm thick. Pat very dry with paper towels — this is key for crispness.

• Mix the coating
  In a shallow bowl, combine flour, semolina (if using), salt, and pepper. Toss the squid rings and tentacles in the mixture until evenly coated. Shake off any excess.

• Get ready to fry (in batches)
  Pour enough oil into a deep skillet to cover the squid halfway. Heat to about 180°C (350°F). You can test the oil by dropping in a small piece of bread — it should sizzle and turn golden in 30 seconds.
  Fry the squid in small batches for 2–3 minutes, just until lightly golden. Avoid overcrowding — it keeps the oil temperature stable and the calamari crispy.

• Drain and season
  Remove the fried squid with a slotted spoon and transfer to a paper towel–lined plate. Sprinkle immediately with sea salt.
  Serve with plenty of lemon wedges and your favorite dipping sauce.

How Greeks Serve It

In Greece, fried calamari is the go-to meze for ouzo or beer — light, crunchy, and full of the taste of summer. It’s served everywhere, from casual beach tavernas to elegant fish restaurants, usually alongside a few other small plates: marinated anchovies, grilled octopus, Greek salad, and tzatziki.

Instructions:

• Prepare the octopus
  Clean and rinse the octopus, cutting it into large pieces if needed.
  
• Sear and soften
  In a heavy pot, heat half the olive oil over medium heat. Add the octopus and cook for 5–7 minutes, letting it release some juices and lightly color.
  
• Lemon sauce
  Add the onion, garlic, water, oregano, thyme (if using), lemon juice, salt, and pepper. Stir gently to combine.
  
• Simmer slowly
  Cover and simmer over low heat for 40–50 minutes, until the octopus is tender and infused with the lemony, herby sauce. Check occasionally; if the liquid evaporates too quickly, add a splash of water.
  
• Finish and serve
  Transfer the octopus to a serving dish, spoon over the sauce, drizzle with the remaining olive oil, and garnish with fresh parsley. Serve warm or at room temperature with bread or roasted potatoes.
  
  This dish is often part of a summer meze table, alongside grilled vegetables, tzatziki, or simple salads. The bright lemon flavor makes it especially refreshing during hot months.

7. Squid in Tomato and Wine Sauce (Καλαμάρια Κρασάτα)

• Prep time: 15 minutes
• Cook time: 50–60 minutes

A fabulous dish for when the temperatures go down, this rustic squid is found across the Cyclades and Crete. Perfect with crusty bread or a side of pasta.

Instructions:

• Prepare the squid
  Clean and rinse the squid thoroughly, cutting into rings. Pat dry.

• Sauté the herbs
  In a large skillet or pot, heat olive oil over medium heat. Add onion and sauté until translucent. Stir in garlic and cook 1 minute more.

• Add tomato and wine
  Mix in tomato paste and crushed tomatoes. Pour in wine, stir to combine, and season with salt, pepper, oregano, bay leaf, and sugar if using.

• Simmer the squid
  Add the squid rings, cover, and simmer gently for 35–45 minutes, stirring occasionally, until the squid is tender and the sauce thickens.

• Finish and serve
  Remove the bay leaf, adjust the seasoning, and sprinkle with fresh parsley. Serve warm with bread, rice, or pasta.

In Greek coastal towns, Καλαμάρια Κρασάτα is often a family-style dinner, paired with boiled greens (horta), Greek salad, or potatoes.

These seven dishes are a taste of island life, full of olive oil, lemon, herbs, and a little bit of salt from the Aegean. Some are perfect for a casual weeknight dinner, others for a leisurely weekend lunch or a festive meze spread. However, the most important thing is that when you give them a try in the kitchen, you’ll find that cooking octopus and squid isn’t intimidating and can be quite easy instead!

So grab a bottle of olive oil, a splash of lemon, and maybe a chilled glass of ouzo, and let yourself enjoy the magic of these classic Greek seafood dishes.

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Greek Recipes with Octopus and Squid