Grilled Octopus
INGREDIENTS
1-1.5kg octopus - ask your fishmonger to clean and remove the beak
4 tablespoons extra virgin olive oil
3 tablespoons white wine or white wine vinegar
2-3 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
For the dressing:
1/4 cup olive oil
2 tablespoons lemon juice
1/4 cup fresh chopped parsley
1 garlic clove, grated
1 teaspoon dried oregano and dried mint
salt and pepper to taste
METHOD
Bring a large pot of water to a simmer. Add extra virgin olive oil and white wine, or white wine vinegar, a tablespoon of salt, a teaspoon of peppercorns and the bay leaves. While the water is simmering, carefully dip the octopus three times before submerging it into your pot, making sure it’s completely covered in water and simmer with the lid on for about 30-40 minutes until tender, checking it in between. Meanwhile, mix all the ingredients for the dressing together and let it sit at room temperature.
Once the octopus has turned pink and feels tender, remove it and cut the tentacles from the head and slice the head into thirds.
Let it cool down completely before charring it on the BBQ for a couple of minutes on high heat.
Have your dressing ready on the side in a large enough bowl so you can immediately add the octopus pieces straight into the dressing while it is still hot so it soaks ups all those flavours.
Plate up and drizzle the remaining dressing on top.
