Grilled octopus with oregano

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

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