Tenderized octopus, char-grilled and drizzled with extra virgin olive oil, a squeeze of fresh lemon, and a sprinkling of fresh parsley. Simple, yet deliciously satisfying!
- 2 tablespoons kosher salt
- 1 tablespoon black peppercorns
- 1 wine cork
- 3 ½ pounds octopus, head and beak removed
- 2 tablespoons extra virgin olive oil
- ½ lemon
- ½ tablespoon minced fresh parsley
- 1 pinch salt and freshly ground black pepper to taste
- 1 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.
- 2 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.
- 3 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.
- 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- 5 Grill octopus until charred on all sides, 3 to 4 minutes per side.
- 6 Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.
- Calories 384
- Carbohydrate 10.6 g
- Cholesterol 198.7 mg
- Fat 8.9 g
- Fiber 0.7 g
- Protein 61.9 g
- Saturated Fat 1.6 g
- Sodium 2898.9 mg