Octopus Grilled Very Tender

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 12 -16 baby octopus (fresh or frozen defrosted cleaned to clean see above)
• 1 onion, chopped
• 1 small carrot, chopped
• 1/2 bulb of garlic (cut crosswise in 1/2)
• 2 bay leaves
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• 1 cup red wine vinegar
• 1 cup water
• 1/2 teaspoon peppercorn
• 1/2 bulb of garlic, minced
• 1/2 cup balsamic vinegar
• hot pepper sauce, to taste
• 1 small onion, minced
• 1 tablespoon capers, rinsed and drained
• 1 tablespoon fresh parsley, minced
• 1/3 cup olive oil
• 1 tablespoon fresh lemon juice
• salt and pepper

Recipe

• 1 heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
• 2 cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
• 3 add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
• 4 bring to a boil on medium-high heat.
• 5 then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
• 6 swish the octopus legs around with the tongs to remove the dark reddish membranes.
• 7 drain the octopi, discarding the cooking liquid, and cool to room temperature.
• 8 marinade/vinaigrette:.
• 9 put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
• 10 lower heat and simmer until reduced by half, about 5 minutes.
• 11 cool the vinegar mixture.
• 12 put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
• 13 taste to adjust the seasoning and add lemon juice, salt and pepper to taste. remove 1/3 of the vinaigrette and reserve for after grilling.
• 14 add octopi to bowl and toss marinade overnight.
• 15 preheat grill on high.
• 16 grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
• 17 pour over the octopus and serve.