Perfect Grilled Octopus Recipe

Ingredients

• 2 tablespoons kosher salt
• 1 tablespoon black peppercorns
• 1 wine cork
• 3.5 pounds octopus, head and beak removed
• 2 tablespoons extra virgin olive oil
• 0.5 medium lemon
• 0.5 tablespoon minced fresh parsley
• salt and freshly ground black pepper to taste

Instructions

1. Gather all of your ingredients to get started.
2. Fill a large pot halfway with water. Add 2 tablespoons of kosher salt, peppercorns, and a wine cork. Bring to a boil over high heat.
3. Place the octopus on a cutting board. Use a wooden spoon or meat mallet to pound the octopus, starting in the middle and moving down each tentacle to tenderize the meat.
4. Dip the tentacles into the boiling water 3 times, holding them for 2 to 3 seconds each time, until they curl. Submerge the entire octopus. Return the water to a boil, then reduce heat to low, cover, and simmer until fork-tender, about 45 to 60 minutes. Remove from heat and let cool for 30 minutes.
5. Preheat your outdoor grill to medium-high heat and lightly oil the grate.
6. Grill the octopus until nicely charred on all sides, approximately 3 to 4 minutes per side.
7. Remove from the grill, slice into bite-sized pieces, and arrange on a serving platter. Drizzle with extra virgin olive oil, squeeze fresh lemon juice over the top, and sprinkle with parsley. Season with salt and pepper to taste. Serve immediately and enjoy!

Nutrition

• Calories: 384 kcal
• Fat Content: 9 g
• Fiber Content: 1 g
• Sodium Content: 2899 mg
• Protein Content: 62 g
• Cholesterol Content: 199 mg
• Carbohydrate Content: 11 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g