Free Recipe, Mediterranean Seafood and Fish
Grilled Octopus
Makes 6 servings
Get ready to wow your taste buds with grilled octopus! This tender, smoky, and slightly charred delight is a Mediterranean favorite that brings a taste of the sea to your plate. It’s surprisingly simple to prepare and pairs perfectly with fresh herbs and a squeeze of lemon. Fire up the grill, and let’s take your seafood game to the next level!
INGREDIENTS
1 tablespoon black peppercorns
1 wine cork
2 tablespoons extra virgin olive oil
½ medium lemon
½ tablespoon minced fresh parsley
2 tablespoons kosher salt
3 ½ pounds octopus, head and beak removed
salt and freshly ground black pepper to taste
INSTRUCTIONS
1. Half-fill a big saucepan with water. Add 2 teaspoons kosher salt, peppercorns, and wine cork; boil over high fire.
2. Place octopus on a chopping board. To tenderize the octopus, pound it repeatedly from the middle to each tentacle with a wooden spoon or meat mallet.
3. Tentacles curl up when dipped in boiling water three times for 2–3 seconds each time. Submerge octopus in hot water. Return water to a boil, lower heat to low, cover, and simmer 45–60 minutes until octopus is fork-tender. Remove from heat and cool 30 minutes.
4. Prepare an outdoor grill for medium-high heat and lightly oil the grate. Grill octopus for 3–4 minutes per side until browned.
5. Slice and serve on a dish after removing from heat. Dress with extra virgin olive oil and lemon juice. Add salt and pepper and parsley. Serve now.
This AMAZING Recipe can be found in our new Mediterranean Seafood and Fish cookbook here
