Grilled Octopus

We may earn money or products from the companies mentioned in this post.

It’s almost spring! Well, technically it is spring, but the snowflakes falling outside today prove otherwise. In our family, spring means that the barbeque becomes a regular fixture in our cooking again.

As it’s the new year, it is time to try something new. Octopus has always been a mysterious and exotic ingredient for me and therefore, slightly intimidating. How could I compete with the octopus from Greece, freshly caught in the morning and grilled to perfection that same evening? Well, as I’m not planning to go on vacation anytime soon, I decided to be brave and try it out for myself. Here you are:

Which foods intimidate you? Are there any that you’ve always wanted to try but never have?

Grilled Octopus

 

Author:

www.kalofagas.ca

Recipe type: Main

Serves: 5

Prep time: 75 mins

Cook time: 5 mins

Total time: 1 hour 20 mins

Save Print

 

Ingredients

• 1 medium to large octopus (I used a frozen one, thawed overnight)
• ½ cup red wine
• splash of balsamic vinegar
• cracked black pepper
• fresh or dried Greek oregano
• 3 bay leaves
• extra-virgin olive oil
• sea salt to taste

Instructions

1. Place the octopus in a pot over high heat and cover. Allow the octopus to boil in its own juices 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 a medium-low and simmer for about 60 minutes (checking occasionally to see if there’s enough braising liquid). You may add some more water and continue to braise until the octopus is fork-tender.
2. Remove from the heat and add wine, balsamic vinegar, bay leaves, and some Greek oregano. Allow the octopus to steep until the liquid has cooled or even better, place in the fridge overnight.
3. When you’re ready to grill your octopus, pre-heat your barbecue to a high heat.
4. Take the octopus out of the liquid and place in a bowl. Add some olive oil, balsamic vinegar, freshly ground black pepper and a sprinkle of sea salt.
5. Place the octopus on the grill and sear for about 2-3 minutes on both sides. Remove from the grill and place on a serving plate. Drizzle with extra-virgin olive oil and a good sprinkle of dried Greek oregano.

Wordpress Recipe Plugin by EasyRecipe

3.2.2925

Recipe originally from Kalofagas