Grilled Octopus
1- 2# octopus, or 2 1# octopi (we use frozen Spanish octopus, thawed)
4 T olive oil
2t fresh oregano or 1t dried
2 cloves minced garlic
juice of 1 lemon
In a bowl, combine the olive oil, garlic, lemon and herbs.
Bring large pot of water to boil. Rinse fresh (or thawed) octopus and dip in boiling water 4 times while holding the head. This breaks down the proteins and makes it more tender. Place in pot, cover and simmer for 45 minutes.
Remove octopus from pot, cut in half and add to bowl and coat with oil-lemon-herb-garlic mixture. Grill for about 2-3 minutes a side on a hot fire. Slice off legs, chop body and toss in remaining marinade. Season with salt & pepper to taste.
This recipe is also wonderful as a warm salad-just add some thinly sliced red onion and wedges of ripe tomato to the marinade and grilled octopus chunks and serve on a bed of fresh greens.
[…] included the octopus recipe here. In Greece they pound them on the rocks to tenderize them— boiling for 45 minutes works just as […]