Grilled octopus is finished with a drizzle of extra-virgin olive oil, fresh lemon juice, salt, and a sprinkling of parsley. Simple, yet deliciously satisfying!
Ingredients
- kosher salt: 2 Tbsp
- black peppercorns: 1 Tbsp
- wine cork: 1 piece
- ½ pounds octopus, head and beak removed: 3 piece
- Extra virgin olive oil: 2 Tbsp
- medium lemon: 0.5 piece
- fresh parsley: 0.5 Tbsp (minced)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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Grill octopus until charred on all sides, 3 to 4 minutes per side.
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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.
