Grilled Octopus
Instructions:
- Octopus requires simmering before grilling, a step that
doesn’t require much attention and can be done up to a
day or two in advance. Be sure to cool the octopus, wrap
it well, and refrigerate it.
Grilled octopus is excellent on a bed of White Beans,
Tuscan Style or Skordalia , or with
grilled bread, a salad and Garlic Mayonnaise
for dipping.
- One 2- to 3-pound octopus, cleaned and rinsed
- 3 cloves garlic, lightly crushed
- 1 bay leaf
- 1/2 cup extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon minced fresh oregano or marjoram leaves or 1 teaspoon dried
- In a large saucepan, combine the octopus, garlic, bay leaf, and water to cover. Bring to a boil over high heat, turn the heat down to medium, and simmer until the octopus is nearly tender, 1 hour or more (poke it with a sharp, thin-bladed knife; when the knife enters fairly easily, the octopus is ready). Drain the octopus in a colander; discard the liquid or reserve it for stock (it makes great risotto).
- Cut the octopus into large pieces. Heat a charcoal or gas grill until quite hot and put the rack no more than 4 inches from the heat source. Whisk together the olive oil, lemon juice, and herb. Brush the octopus pieces with this mixture and grill them quickly on all sides until they become slightly crisp, about 10 minutes total. As they come off the grill, brush them with a little more of the oil and lemon juice mixture. Serve immediately, passing the remaining mixture at the table.