Who said you had to adhere to the rules? The most delectable ways possible are broken by this quesadilla. You’ll need to create the cheese sauce first, so prepare ahead of time! You are welcome to include sliced bell pepper or mushrooms.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 6 |
Ingredients
- 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 medium lemon
- ½ 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.
Reviews
One word: Delicious
This is exactly what Grilled Octopus is supposed to taste like. It was delicious and tender and if you can follow simple directions you won’t be disappointed one bit.
First time preparing octopus. I was not a fan but I don’t really like sea food. My family loved it. I will make it again for them.
Super easy to do and comes out very tender.
It was simple to make but did take a lot of time for the prep. The octopus shrinks by at least 50% so just be aware when you are planning for a meal.
This is one of my go-to recipes. We eat it when my fishmonger gets in octopus. So delicious!
boiling really helped to soften the meat. It was great! not sure what the cork is for?
Loved it.
I live in the Boston area where we are lucky to have an international selection of top quality foods, Greek food being no exception so I know how excellent grilled octopus should taste like. This is not it. I am a decent cook and based on all the reviews I followed each step carefully without improvising. The result was horrible – yes, it was cooked and fairly tender but the protein in the octopus was over cooked and had the texture of fake crab meat, a touch firmer. The charred taste was dominant, there was no taste of octopus left. No taste, no texture not anything of octopus but a very bitter charred piece of random protein. Very sad for the time I spent on it. I managed to take a couple of bites but the rest went into compost. And although I had some orange after and cherries, I still have a strong bitter taste in my mouth. Very unfortunate.
Very good; first time making it and turned out great, super tender. I used the broiler in my oven on high instead of grill but still great. Will definitely make it again.
It was our first time cooking octopus at home, and it came out amazing!!!
Followed your recipe to the tee and it was better than our favourite Greek restaurant!