Grilled octopus is finished with a drizzle of extravirgin olive oil fresh lemon juice salt and a sprinkling of parsley Simple yet deliciously satisfying
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 45 mins
Ingredients
Instructions
Gather the ingredients.
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.
.JPG)
