Grilled octopus, Capone Gourmet style

Grilled octopus, Capone Gourmet style

Octopus is a refined dish that, when cooked properly, offers tender and flavorful flesh. This recipe highlights its delicate taste with perfect cooking and a Mediterranean touch.

Ingredients (4 servings)

• 1 whole octopus (size of your choice: 1-2 lb, 2-4 lb, 4 lb and over )
• 3 bay leaves
• 1 onion cut in half
• 4 crushed garlic cloves
• 2 tablespoons of olive oil
• 1 tablespoon of red wine vinegar
• 1 tablespoon of smoked paprika
• 1 tablespoon chopped fresh parsley
• Juice of one lemon
• Salt and pepper to taste

Preparation

1. Prepare the octopus :

   • Rinse the octopus under cold water and remove the beak (if it is still present).

2. Cooking to tenderize the octopus (poaching method):

   • Fill a large pot with water and add the bay leaves, onion, and garlic.
   • Bring to a boil, then reduce to medium-low heat.
   • Cooking time depending on size :
     • 1-2 lb : 40 to 50 minutes
     • 2-4 lb : 50 to 70 minutes
     • 4 lbs and over : 70 to 90 minutes
   • Check for tenderness by piercing a tentacle with a knife: it should go in easily.

3. Cool and marinate :

   • Drain the octopus and let it cool slightly.
   • Cut the tentacles and place them in a bowl with the olive oil, vinegar, smoked paprika, salt and pepper. Let marinate for 30 minutes (optional but recommended).

4. Grilling the octopus :

   • Preheat a grill or cast iron skillet over high heat.
   • Sear the tentacles for 2 to 3 minutes on each side , until they are well marked and crispy on the outside.

5. Finishing and service :

   • Drizzle with lemon juice and sprinkle with fresh parsley before serving.
   • Serve with a fresh salad or a bed of grilled potatoes.

💡 Capone Gourmet Tip : For even more tender octopus, let it cool in its cooking water before marinating.

Enjoy your meal! 🐙🔥