Description
Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 1 wine cork
- 3 ½ pounds octopus, head and beak removed
- 2 tablespoons extra virgin olive oil
- ½ lemon
- ½ tablespoon minced fresh parsley
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt
- peppercorns
- and the wine cork; bring to a boil over high heat.
- Meanwhile
- place octopus on a cutting board. Using a wooden spoon or meat mallet
- pound the octopus multiple times
- starting in the middle and moving down each tentacle to tenderize the meat.
- Dip tentacles into the boiling water 3 times
- holding them in the boiling water 2 to 3 seconds each time
- until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil
- reduce heat to low
- cover
- and simmer until octopus is fork-tender
- 45 to 60 minutes. Remove from heat and cool for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill octopus until charred on all sides
- 3 to 4 minutes per side.
- Remove from heat
- slice into pieces
- and place on a serving platter. Drizzle with extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 6