Barbecued Octopus with Grilled Escarole and Mint

1. 1

   Preheat grill or barbecue.

2. 2

   Place octopus in cold water with a cork and bring to a boil.

3. 3

   Lower heat to low boil and cook 35 to 40 minutes until tender.

4. 4

   Remove, rinse and cut into 4 pieces.

5. 5

   In a mixing bowl, stir together olive oil, lemon zest and juice, red pepper, oregano and black pepper.

6. 6

   Marinate octopus pieces for 10 minutes and place on a grill.

7. 7

   Cook until crispy and slightly charred, about 5 minutes per side.

8. 8

   When octopus goes on grill, clean escarole of flimsy outer leaves.

9. 9

   Cut in half lengthwise and rinse well to remove grit.

10. 10

    Place cut side down on grill and cook until lightly charred, about 3 to 4 minutes on one side.

11. 11

    Turn and cook 2 more minutes and remove.

12. 12

    Remove octopus and replace in marinade, cut into bite-sized pieces with scissors and pour over escarole, sprinkle with fresh mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.