Hard Beverage

Grilled Octopus

Name: Grilled Octopus
Prep time: 26 min
Cook time: 109 min
Total time: 135 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 tablespoons kosher salt; 1 tablespoon black peppercorns; 1 wine cork; 3.5 pounds octopus , head and beak removed; 2 tablespoons extra virgin olive oil; 0.5 medium lemon; 0.5 tablespoons minced fresh parsley; salt and freshly ground black pepper to taste

Total Time

2h 15m

26m prep · 109m cook

Servings

4 people

Rating

—

Difficulty

Hard

78 views

Gluten Free Kosher Vegan Vegetarian Dairy Free Nut Free Seafood / Shellfish Bbq Grill Vegan Gluten-Free Nut-Free Fried sweet savory european greek mediterranean middle eastern region kosher healthy_fats sour plant_based french main bitter

Grilled octopus is finished with a drizzle of extra-virgin olive oil, fresh lemon juice, salt, and a sprinkling of parsley. So simple, yet deliciously satisfying!

Ingredients

2 tablespoons kosher salt
1 tablespoon black peppercorns
1 wine cork
3.5 pounds octopus , head and beak removed
2 tablespoons extra virgin olive oil
0.5 medium lemon
0.5 tablespoons minced fresh parsley
salt and freshly ground black pepper to taste

Instructions

1

Gather the ingredients.
2

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.
3

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.
4

Dip tentacles into boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until 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.
5

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
6

Grill octopus until charred on all sides, 3 to 4 minutes per side.
7

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.