Grilled Octopus
Description
Tender grilled octopus drizzled with olive oil, a squeeze of fresh lemon juice, and a sprinkling of parsley makes a superb seafood summer appetizer.
Ingredients
•
2 tablespoons kosher salt
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1 tablespoon black peppercorns
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1 wine cork
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3 1/2 pounds octopus, head and beak removed
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2 tablespoons extra virgin olive oil
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1/2 medium lemon
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1/2 tablespoon minced fresh parsley
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salt and freshly ground black pepper to taste
Directions
1
Gather the ingredients.
2
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.
3
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.
4
Dip tentacles into boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until 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.
5
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6
Grill octopus until charred on all sides, 3 to 4 minutes per side.
7
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.