The octopus is simmered until tender, then quickly seared on the grill and served with an olive oil and lemon sauce. This light, refreshing seafood dish is a favorite on appetizer platters and dinner tables.
Add the cleaned octopus to boiling water with the bay leaf and black peppercorns. Simmer over low heat until a fork or knife slides in easily.
Drain the cooked octopus. Once it is cool enough to handle, cut it into pieces and let it rest for a few minutes before grilling.
Toss the octopus pieces with a little olive oil. Grill over high heat, turning until lightly browned on all sides.
Mix the olive oil, lemon juice, crushed garlic, and thyme to make the sauce, then drizzle it over the grilled octopus. Do not grill the octopus for too long, or it may become tough; turn it quickly.
A traditional method for tenderizing octopus is to add a pinch of baking powder or a wine cork to the simmering water. This may shorten the cooking time, but the meat can still be firm; check it with a knife. Contains seafood only.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
