Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 3 | 2 pound octopuses, thawed if frozen and rinsed |
| 1 | Lemon, cut into 1/4 "slices |
| 2 teaspoons | Salt |
| 1 teaspoon | Whole black peppercorns |
| 1½ cup | Extra-virgin olive oil |
| (preferably Greek) | |
| ¼ cup | Red-wine vinegar |
| 2½ tablespoon | Dried oregano |
Cut octopus pouches (heads) from tentacles, leaving enough pouch to keep tentacles attached in 1 piece (for small octopuses discard pouches.) In a 8 quart kettle combine octopus pouches and tentacles, lemon, salt, peppercorns, and water to cover by 1 inch and simmer gently, covered, until octopus is knife-tender, 20 to 30 minutes. In a colander drain octopus and cool until it can be handled. With hands rub off purplish skin from pouches and tentacles (skin around suction cups may not come off completely). In a large bowl whisk together remaining ingredients and salt and pepper to taste and add octopus, turning to coat. Marinate octopus, covered and chilled, 1 day.
Prepare grill.
Transfer octopus to paper towels to drain and reserve marinade. Grill octopus on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned, about 6 minutes. Cut octopus into bite-size pieces (leave small octopus whole) and toss with reserved marinade.
Octopus may be made 1 day ahead and chilled, covered. Serve octopus at room temperature. Serves 12 Typed in MMFormat by cjhartlin@... Source: The Best of Gourmet
Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <cjhartlin@...> on Feb 16, 1999