Once you’ve got your cooked, comfortable octopus, you ought to let it relaxation and are available to room temperature, and you’ll be able to even refrigerate it for as much as 24 hours earlier than grilling as well. For me, the smoky taste of a charcoal or wooden grill is what offers grilled octopus its distinctive flavor, but you’ll be able to use a gasoline grill when you must. The grilling time is minimal, however it surely actually enhances the taste of the octopus, creating crispy outdoors bits, whereas protecting the inner tender. To serve, merely cut the octopus tentacles, and costume with more virgin olive oil, lemon, salt and pepper.
Although I discover it simplest to grill my octopus entire after which cut it into items earlier than serving, you’ll be able to cut it earlier than grilling when you prefer. I like much of lemon with my seafood, so I serve it with additional lemon wedges.
3 kilos cleaned octopus
1 cup dry white wine
1/4 cup entire peppercorns
2 lemons, plus additional lemon wedges for serving
1 wine cork
2 cloves garlic, peeled
1/2 cup more virgin olive oil divided
1.In a enormous pot, location the octopus alongside with the wine, peppercorns, 1 lemon cut in half, cork, and garlic. Cover with water with the aid of way of 1 inch and convey to a boil over medium excessive heat. Reduce the warmth to a simmer, and cook dinner the octopus till it’s comfortable when pierced with a pointy knife. (Anywhere from 45 to 90 minutes.) Drain, and permit the octopus to come to room temperature.
2.Light one chimney filled with charcoal. When all of the charcoal is lit and protected with gray ash, unfold calmly over coal grate. Alternatively, set the burners of a gasoline grill to excessive heat. Set cooking grate in place, disguise grill and permit to preheat for 5 minutes. Clean and oil the grilling grate. Toss the octopus with 1/4 cup of the olive oil and season with salt and pepper.Place the octopus at the grill and cook dinner for a couple of minutes on equally aspects till the octopus is properly browned, but nonetheless stays moist, 3 to four minutes per side.
3.Cut the octopus tentacles, location on a platter and drizzle with the last olive oil, juice of the last lemon, and season with salt and pepper. Serve at this time or at room temperature with lemon wedges if desired.