At Greek Islands Taverna in Fort Lauderdale, co-owner Sam Kantzavelos sells about 400 pounds of octopus a month.
At Greek Islands Taverna in Fort Lauderdale, co-owner Sam Kantzavelos sells about 400 pounds of octopus a month. (Joe Cavaretta/Sun Sentinel)

Q. Our favorite Greek restaurant is Greek Islands Taverna. Everything on their menu is great, but the grilled octopus is the best we have ever had. We have tried to make it at home, but it never comes out tender. How in the world do they make it so tender? Can you please see if they will give you their secret recipe? — Shelley Lieggi, Tamarac

A. Owned and operated by brothers Sotiri "Sam" and George Kantzavelos, Greek Islands Taverna (3300 N. Ocean Blvd., Fort Lauderdale, 954-565-5505, greekislandstaverna.com) has been the favored Greek go-to restaurant among locals and tourists since 1999. I've had the pleasure of speaking with Sam a few times for this column. Each time he is kind, helpful and passionate about the food of his native country. He never hesitates to share a recipe and always does so at the drop of a hat with no reference to a written recipe. It flows right off the top of his head. The octopus is no exception and relies not on a list of lengthy expensive ingredients but on technique and experience needed to get the dish "just so." According to Sam, Greek Islands Taverna is one of the largest sellers of the eight-armed sea creature in South Florida, weighing in at over 400 pounds sold per month. Wow! Octopus vary in size, which affects cooking time, so you may need a few attempts to nail this signature dish. As you know, it will be worth the effort. Check out today's tip for achieving the perfect cephalopod.


Recipe: Greek Islands Taverna Octopus

1 4-6 pound octopus, head and beak removed

2 gallons cold water

1 cup red wine vinegar

1 tablespoon olive oil, plus more for serving

1 tablespoon fresh squeezed lemon juice, plus more for serving

Dried oregano, to taste

Kosher salt and fresh ground black pepper, to taste

1. Using a large sauce pot over high heat, bring the octopus, water and vinegar to a boil.

Cook for about 45-60 minutes. Carefully lift the octopus out of the water and squeeze a tentacle. If it feels rubbery it needs more cooking time. If it's soft to touch with a little resistance, it's ready. Alternatively, check the tenderness by piercing the flesh with the tip of a sharp, thin knife.

2. Drain the octopus and separate the tentacles using a sharp knife. Prepare a grill to medium high heat. Brush the tentacles with olive oil and lemon juice. Grill the tentacles on each side until nicely charred.

3. To serve, slice tentacles into ½-inch pieces, season with oregano, salt and pepper, to taste. Drizzle with olive oil and lemon juice.

Makes about 3 appetizer servings

Nutrition information per one serving: 290 calories, 24% calories from fat, 8g fat, 1g saturated fat, 145mg cholesterol, 7g carbohydrates, 0g total sugar, 0g added sugar, 45g protein, 696mg sodium, 0g fiber