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Grilled Octopus

Grilled octopus is finished with a drizzle of extra-virgin olive oil, fresh lemon juice, salt, and a sprinkling of parsley. Simple, yet deliciously satisfying!

Ingredient:

  • 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 medium lemon

  • ½ tablespoon minced fresh parsley

  • salt and freshly ground black pepper to taste

Recipe Direction :

  1. 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.

  2. 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.

  3. 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.

  4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Grill octopus until charred on all sides, 3 to 4 minutes per side.

  6. 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.