Coastal Grill · Charred Octopus

Izgara Ahtapot (Grilled Octopus)

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Traditional preparation calls for beating the raw octopus against rocks or a hard surface for several minutes before cooking, an old fishermen's technique for breaking down its tough muscle fibers.

Octopus is tenderized, boiled, then finished over hot coals until the tentacles char and curl at the edges, sliced and drizzled with olive oil and lemon. Bodrum and the Aegean coast's harborside grills and fish markets serve it as a simple, smoky seafood snack.

Why it's made this way: The Aegean's rocky coastline and octopus-rich waters made it a staple catch for Bodrum and Izmir-area fishermen, and grilling it simply over coals let the seafood's own flavor carry the dish.