Many feel like cooking octopus at home is an intimidating task, so they forgo the idea altogether. I was that person! I assure you that it’s really quite simple and by following a few easy steps your end result will be delicious, tender and something to feel proud about! There are several methods that people attest are the best ways to tenderize octopus- from beating it with a radish or rock, to boiling it with a cork! Here is my foolproof recipe for a taste of the Mediterranean..enjoy!
- 3-4 pounds cleaned octopus (beak and ink sac removed)
- 1 cup white vinegar
- 1/4 cup whole peppercorns
- 1 onion, peeled and whole
- 2 garlic cloves, peeled and whole
- 2 bay leaves
- 1/2 cup extra virgin olive oil
- juice of one lemon
- 1 teaspoon dried oregano
- salt and freshly cracked pepper to taste
- 1/4 parsley, chopped (for garnish)
Place octopus in a large pot and cover with water. Add vinegar, peppercorns, onion, garlic and bay leaves and bring to a boil over medium high heat. Lower heat to a simmer for 45 min to 1 hour or until fork tender. Remove octopus from pot and discard water. In a small bowl whisk the olive oil, lemon juice, oregano, salt and pepper. Using a food brush, coat the octopus with half of the dressing mixture. Place octopus on a hot grill and cook for 3-4 minutes on each side. To serve, drizzle with the remaining dressing and garnish with parsley.