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Grilled Octopus
Grilled Octopus
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
105 minutes
Grilled octopus with olive oil, lemon, and parsley for a delightful seafood starter.
Ingredients:
  • 2 tablespoons kosher salt
  • 1 tablespoon black peppercorns
  • 1 wine cork
  • 3.5 pounds octopus, head and beak removed
  • 2 tablespoons extra virgin olive oil
  • 0.5 medium lemon
  • 0.5 tablespoon minced fresh parsley
  • salt and freshly ground black pepper to taste
Instructions:
  • Fill a large pot halfway with water. Stir in 2 tablespoons of kosher salt, peppercorns, and a wine cork, then bring to a boil over high heat.
  • Place the octopus on a cutting board and tenderize it by pounding with a wooden spoon or meat mallet, starting from the middle and moving down each tentacle.
  • Gently dip octopus tentacles into boiling water three times, allowing them to curl up for 2 to 3 seconds each time. Fully submerge the octopus in the water and bring to a boil. Lower the heat, cover, and simmer until fork-tender, about 45 to 60 minutes. Let it cool for 30 minutes before serving.
  • Get your outdoor grill ready by preheating it to medium-high heat and giving the grate a light coating of oil.
  • Char the octopus on the grill, turning occasionally, for 3 to 4 minutes per side.
  • After cooking, cut into slices and arrange on a platter. Drizzle with extra virgin olive oil, squeeze lemon juice, sprinkle parsley, and season with salt and pepper. Serve promptly.

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