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Grilled Octopus with Oregano



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  • Cooking Time: N/A

Grilled Octopus with Oregano

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

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.

Ingredients:

3 2 pound octopuses, thawed
-if frozen and rinsed
1 Lemon, cut into 1/4 "slices
2 ts Salt
1 ts Whole black peppercorns
1 1/2 c Extra-virgin olive oil
(preferably Greek)
1/4 c Red-wine vinegar
2 1/2 tb Dried oregano

Serves:

12 Servings

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