Grilled Octopus

Octopus is considered a star-status delicacy in many cuisines the world over, especially Asian and Mediterranean. It is rich in essential minerals such as iron, calcium, potassium and phosphorus but low in fat containing less than 70 Calories per 100 grams.

Cooked properly, octopus is deliciously tender, sweet and juicy, vaguely reminiscent of the sea and tending to make you think of lobster.

Cook it in a simple manner using few ingredients as to not overwhelm its unique flavour, and voilà, there it is Grilled Octopus in all its splendour.


Grilled Octopus

Ingredients:
- Octopus – cleaned and ready to cook
- Potatoes, medium-sized
- Lemon
- Garlic, 1 clove – peeled and crushed
- Parsley, finely chopped
- EVO oil
- Salt
- Pepper (optional)

Rinse the octopus and put it in a pot with boiling water. Cover, turn the heat to low and simmer for 40 – 45 minutes for an octopus that weighs about 1 kg or for 20 – 30 minutes if it weighs less. Pierce with a fork to test for doneness being careful not to overcook it otherwise it will become rubbery.

When the octopus is cooked, turn off the heat and leave it in its cooking water. When cool, take it out of the pot, divide the tentacles and put them in a bowl with the clove of garlic. Drizzle with oil and leave to marinate stirring or tossing from time to time.

Wash and peel the potatoes. Cut each one lengthwise into 4 thick slices. (Allow 2 slices per person.) Filter the cooking water through a strainer and use it to cook the potatoes until just tender. Drain and transfer to a platter. Brush both sides with oil.

In a bowl prepare the dressing using 1 part lemon juice, 3 parts oil, parsley, a pinch of salt and, if using, a pinch of pepper.

Drip off excess marinade from the octopus and grill 3 minutes, flip it over and cook another 3 minutes. As soon as it’s cooked and still hot, put it in the bowl containing the dressing. Toss well to thoroughly coat the tentacles. (Important: Dressing the octopus while it’s hot will determine the success of the dish.) Now grill the potatoes until they form a light crust on both sides.

To serve:  Put 2 slices of potatoes on a plate. Place the octopus on top and drizzle with the remaining dressing.