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Grilled Octopus, from start to finish!

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I first braised the octopus (head and beak removed) in white wine, lemon, peppercorns, garlic, olive oil, salt and water (just enough to cover) for just about 60 minutes. When you can easily slice through a leg, it’s done. It will become tough if you cook it too long. I then let the legs cool and coated them in olive oil, garlic and lemon and then grilled until charred, about 15 minutes. They’re delicious warm or cold. If done right, the legs have the texture similar to lobster tail, just not as stringy. I LOVE this dish!

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