Grilled Octopus

Preparing grilled octopus is an excellent choice. Here’s how to make this marine delight with an Italian touch.

Ingredients

• 1 octopus of about 1-1.5 kg (already cleaned)
• 2 garlic cloves
• Fresh parsley to taste
• Lemon juice
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. First of all, it is essential that the octopus is tender. If you have not purchased a pre-tenderized octopus, you will need to boil it. Place the octopus in a pot with cold water and bring to a boil. Cook for about 40 minutes or until tender, then let it cool in the cooking water.
2. Once cooled, drain the octopus and cut it into pieces.
3. Prepare a marinade with extra virgin olive oil, lemon juice, minced garlic, salt, pepper, and chopped parsley. Marinate the octopus pieces in this mixture for at least 30 minutes.
4. Heat a grill or griddle over medium-high heat. When hot, arrange the octopus pieces and grill for about 2-3 minutes per side, until golden and crispy on the outside.
5. Once cooked, serve the octopus with a drizzle of raw extra virgin olive oil and, if desired, a sprinkle of fresh pepper and some chopped fresh parsley.

Interesting Facts

Octopus has a long history in Mediterranean cuisine and is considered a delicacy. In many countries it is consumed during holidays and special occasions. A common technique to tenderize octopus, besides boiling, is to freeze and then thaw it, as the ice crystals break down the fibers making the meat more tender.