Grilled Octopus recipe

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Ingredients

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 lemon
½ tablespoon minced fresh parsley
1 pinch salt and freshly ground black pepper to taste

Nutrition Info

384 calories
carbohydrate: 10.6 g
cholesterol: 198.7 mg
fat: 8.9 g
fiber: 0.7 g
protein: 61.9 g
saturatedFat: 1.6 g
servingSize: -
sodium: 2898.9 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  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, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Recipe Yield

6 servings

Recipe Note

Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!

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