Crispy Grilled Octopus
- 2 octopus (mine were about a foot long heat to tentacle and maybe 1lb each)
- 2 bay leaves
- splash of apple cider vinegar
- 1 tbsp peppercorns (divided)
- 2 wine corks
- 1 red onion
- 3 sprigs thyme
- 3 sprigs oregano
- 1 tsp salt (more to taste)
- 4 tbsp olive oil (divided)
- 1 lemon
- When you get your octopus at the store, ask your fishmonger to make sure they are all cleaned out. They don’t have to remove the beak, that’s easy enough, but the rest, yes!
- Bring a large pot of water to boil, remember these floppy guys will firm up and set up when cooking so you want something big enough for them to “grow” in.
- Add one tbsp olive oil, bay leaves, wine corks, 1/2 tbsp peppercorns, the large piece of lemon rind, a pinch of salt and a splash of apple cider vinegar to the poaching solution.
- Once it’s boiling, add in the octopus. Let them boil for 40-45 minutes.
- Remove them from the water and place on a cutting board.
- Slice from the head down in half, and remove the beak, little black thing in the middle.
- Then keep slicing from the head down between the tentacles.
- Add all your slices/tentacles to a large bowl.
- Slice your red onion, mince your herbs and juice your lemon. Add it all to the bowl with the octopus. Add in the remaining peppercorns. Toss well.
- Let it marinate for 20-30 minutes.
- This is a great time to prepare the rest of your meal because once these bad boys are on the grill it moves quickly.
- Bring a cast iron skillet with you to the grill (for the red onions).
- Heat your grill on high.
- Place your skillet on one side to heat.
- Once it’s hot, use tongs to arrange your tentacles/slices in the hottest spot on the grill. The olive oil on them will cause a lot of flare-ups, that’s good. You want to get a good char on then.
- Add all of the remaining red onion marinade mix to the cast iron skillet and let it quickly saute while the octopus cooks.
- Run inside and grab a clean bowl.
- After about three minutes, turn over your octopus pieces, cook another 2-3 minutes.
- Stir those onions, you don’t want them to burn.
- Take the octopus off the grill and into your clean bowl.
- Add the sauteed onion mix to the octopus and toss.
- Serve hot! Perfect appetizer or over salad!
- Serving Size: 1/4 recipe
- Calories: 509
- Fat: 19
- Carbohydrates: 13
- Protein: 68
Keywords: Grilled Octopus