Grilled Octopus
A tender and charred octopus dish, grilled to perfection.
Ingredients
- kosher salt (2 tablespoons)
- black peppercorns (1 tablespoon)
- octopus (3.5 pounds)
- extra virgin olive oil (2 tablespoons)
- lemon (0.5 medium)
- minced fresh parsley (0.5 tablespoon)
- salt and pepper (0 )
Instructions
- Gather the ingredients.
- 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.
- 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 the meat.
- Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill octopus until charred on all sides, 3 to 4 minutes per side.
- 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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 384
- fat: 9 g
- sats: 2 g
- carbs: 11 g
- fibre: 1 g
- protein: 62 g
- salt: 2899 g