Grilled Octopus

Nothing is worse than a rubbery octopus. We have all had one if you eat octopus at some restaurants, it is either amazing or it is awful. To make sure octopus is not rubbery, you first simmer it on very low temperature until it is tender. Then you finish cooking it via grill or saute. If you boil it or don’t simmer it long enough, it will be tough and rubbery.

Ingredients:

• 1 octopus, whole, 3-5 lbs
• Bay leaf
• 1 onion, chopped
• 10 smashed garlic cloves
• Peppercorns
• Lemons x 3
• Olive oil
• Seasonings
• Parsley garnish

Preparation:

STEP 1.

In a pot of water, add a liberal amount of salt, 1 bay leaf, the onion, garlic cloves, handful of peppercorns, and the juice of 3 lemons plus rind of one. Bring up to a gentle simmer and add the octopus. Simmer for 30-45 minutes. You will know it is done when it is fork tender and no longer rubbery. Remove and cool in the fridge for 10-15 minutes. Discard pot of water.

STEP 2.

Butcher the octopus, first remove the purple gummy layer by rubbing gently with a paper towel. Then cut off the tentacles. Add to a bowl and coat with olive oil, salt and pepper.

STEP 3.

Prepare grill or grill pan by turning to medium high heat and coating with oil. Once heated sear the octopus on both sides, just enough to get a char and remove.

STEP 4.

Serve with sauce, or fresh lemon and parsley and enjoy!