Grilled Octopus
Servings: 5
Ingredients
- 1 whole octopus 4 to 6 pounds
- 1/2 cup white wine
- 1 onion peeled and quartered
- 2 clove garlic largely diced
- 1 bay leave
- 1 carrot largely diced
- 1/2 cup olive oil extra virgin
- 3 lemons
- 5 whole peppercorns
- 1 tbsp kosher salt
- 1 clove garlic thinly sliced
- 1 tbsp parsley thinly chopped
Instructions
- Thoroughly wash the octopus and remove the beak and the eyes.
- In a large pot, add some olive oil, one lemon cut in half, garlic, onion, carrot, peppercorns and cook in high heat for about 2 minutes.
- Deglaze with white wine then add a cup or two of water, a pinch of kosher salt and the bay leave. Make sure to lower the octopus into the water and reduce heat to medium.
- Bring to a slow boil and simmer 45 minutes, or until octopus is very tender.
- Remove from heat and let octopus cool in its broth.
- Start a nice wood fire or preheat a gas grill, the fire should be quite hot and the grill rack about 4-6 inches from the flame.
- In the meantime, your octopus will probably be covered with a gelatinous coating. Gently rinse with cold water, pat dry and brush the beast with olive oil with a pinch of kosher salt before the heat.
- Grill it quickly, so that the outside browns before the inside dries out.
- Brush the octopus with the remaining olive oil, minced garlic and parsley then freshly squeeze some lemon. Serve hot or warm then enjoy!