Name: Grilled Octopus
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Kosher salt - 2 tablespoons; Black peppercorns - 1 tablespoon; 1 wine cork - 1 tablespoon; Octopus, head and beak removed - 3 ½ pounds; Extra virgin olive oil - 2 tablespoons; Lemon - ½ medium; Minced fresh parsley - ½ tablespoon; Salt and freshly ground black pepper to taste - ½ tablespoon

Ingredients for - Grilled Octopus

1. Kosher salt 2 tablespoons

2. Black peppercorns 1 tablespoon

3. 1 wine cork 1 tablespoon

4. Octopus, head and beak removed 3 ½ pounds

5. Extra virgin olive oil 2 tablespoons

6. Lemon ½ medium

7. Minced fresh parsley ½ tablespoon

8. Salt and freshly ground black pepper to taste ½ tablespoon

How to cook deliciously - Grilled Octopus

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

5 . Stage

Grill octopus until charred on all sides, 3 to 4 minutes per side.

6 . Stage

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.