Grilled Octopus

Preparing grilled octopus is an excellent choice. Here is how to create this marine delight with an Italian twist.

Ingredients

• 1 octopus of about 1-1.5 kg (already cleaned)
• 2 cloves of garlic
• Fresh parsley to taste
• Lemon juice
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. First and foremost, it is essential that the octopus is tender. If you have not bought a pre-tenderized octopus, you will need to boil it. Place the octopus in a pot with cold water and bring it to a boil. Let it cook for about 40 minutes or until it’s tender, then let it cool in its cooking water.
2. After cooling, drain the octopus and cut it into pieces.
3. Prepare a marinade with extra virgin olive oil, lemon juice, chopped garlic, salt, pepper, and chopped parsley. Marinate the octopus pieces in this mixture for at least 30 minutes.
4. Heat a grill or griddle over medium-high heat. Once hot, place the octopus pieces on it and grill for about 2-3 minutes per side, until they are well browned and crispy on the outside.
5. Once cooked, serve the octopus with a drizzle of raw extra virgin olive oil and, if desired, a sprinkling of fresh ground pepper and some freshly chopped parsley.

Curiosity

The octopus has a long history in Mediterranean cuisine and is considered a delicacy. In many countries, it is consumed during holidays and special occasions. A widespread technique for tenderizing the octopus, in addition to boiling, involves freezing and then thawing it, since the ice crystals break the fibers making the flesh softer.