Grilled Octopus
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1 medium to large octopus (I used a frozen one, thawed overnight)
  • ½ cup red wine
  • splash of balsamic vinegar
  • cracked black pepper
  • fresh or dried Greek oregano
  • 3 bay leaves
  • extra-virgin olive oil
  • sea salt to taste
Instructions
  1. Place the octopus in a pot over high heat and cover. Allow the octopus to boil in its own juices for about 5-8 minutes. Take the lid off and have a look to see if the liquid has been released (the octopus should be almost covered in liquid). Place the cover back on and reduce the heat to a medium-low and simmer for about 60 minutes (checking occasionally to see if there’s enough braising liquid). You may add some more water and continue to braise until the octopus is fork-tender.
  2. Remove from the heat and add wine, balsamic vinegar, bay leaves, and some Greek oregano. Allow the octopus to steep until the liquid has cooled or even better, place in the fridge overnight.
  3. When you’re ready to grill your octopus, pre-heat your barbecue to a high heat.
  4. Take the octopus out of the liquid and place in a bowl. Add some olive oil, balsamic vinegar, freshly ground black pepper and a sprinkle of sea salt.
  5. Place the octopus on the grill and sear for about 2-3 minutes on both sides. Remove from the grill and place on a serving plate. Drizzle with extra-virgin olive oil and a good sprinkle of dried Greek oregano.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/03/28/grilled-octopus/