Italian-style Grilled Octopus Recipe

How to make it

---

• 1. Put the wine, peppercorns, bay leaf, capers 2 lemon halves and garlic in a resealable bag and mix well. Add the octopus, squeeze out as much air as possible, seal and put in the fridge overnight; up to 24 hours.
• 2. Remove the octopus from the marinade and let drain.
• 3. Place it in a pot over high heat and cover. Allow the octopus to boil 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 medium-low and gently simmer for about 45 minutes (checking occasionally to see if there’s enough braising liquid). You may add some more water if needed. Continue to braise until the octopus is fork-tender.
• 4. Remove from the heat and add enough of the marinade to cover. Set aside for one hour or in the fridge for up to 12 hours.
• 5. When you’re ready to grill the octopus remove it from the marinade and let drain.
• 6. Get a decent fire going in the BBQ. Clean and oil the grilling grate.
• 7. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper. Place the octopus on the grill and cook for a few minutes on each side until the octopus is well browned, but still remains moist, 3 to 4 minutes per side.
• 8. Cut the octopus tentacles for serving, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper, if needed.
• 9. Serve immediately or at room temperature with lemon wedges if desired.
• Decided to keep the side dishes simple so a small green salad, steamed rice and steamed asparagus spears, with blender hollandaise sauce, completed the meal. The tribe had mint iced tea and I finished off the vino.