Ingredients
6
6 servings
- •2 tablespoons kosher salt
- •1 tablespoon black peppercorns
- •1 wine cork
- •3.5 pounds octopus, head and beak removed
- •2 tablespoons extra virgin olive oil
- •0.5 medium lemon
- •0.5 tablespoon minced fresh parsley
- •salt and freshly ground black pepper to taste
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 384
- Carbohydrate: 11g
- Fat: 9g
- Fiber: 1g
- Protein: 62g
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