Grilled Octopus A La Pasternack.

1. 1

   Place your thawed (or fresh) Octopus in a large pot, add the red wine, bay leaf, wine corks, carrots/celery/onions/garlic cloves (as for a stew). If you need to add some water to cover the octopus during cooking, feel free.

2. 2

   Bring everything to a boil, and then turn the heat down to a simmer for an hour and fifteen minutes. Just let it go; you can add water, if need be, but the octopus will inevitably float to the top.

3. 3

   Meanwhile, cut the pancetta/bacon into lardons and in a medium pot (one large enough to cook 2 cans of the beans--we all know our own pot capacities best) at medium heat, fry until cooked but not crispy.

4. 4

   Add the onion, carrot, and celery. And, after mixing everything in, add the garlic. Saute until everything is tender. Add the sprigs of thyme and cook for another minute.

5. 5

   Drain the cannelini beans and add them to the pot with the bacon and veggies. Give it a turn or two, raise the heat to medium high, and add the chicken stock. Simmer until the liquid is basically gone. Put into a bowl and refrigerate until ready to use.

6. 6

   When the octopus is done simmering, take it to a cutting board and let cool. Cut the legs individually from the hood. Cut the hood in half.

7. 7

   Juice and zest the lemon and add to the olive oil and herbs in a ziplock bag. Add the octopus pieces, shake, seal, and put in the fridge overnight.

8. 8

   Next day: light up your grill. Hardwood is best. Take out the cannelini bean stew to come to room temp.

9. 9

   When the grill is hot, take out the octopus in its marinade. Using either a basket or a grate with close rods (Alas! I've lost too much good seafood to the regular Weber grate!), put the pieces of octopus on the grill. You should hear sizzle; you should hear faint popping (I assume issuing from the little suction-cups).

10. 10

    Turn in about 3-4 minutes. It's all feel. When the smaller ends of the octopus are crispy, and there is a nice char on the larger pieces, including the hood, take off the grill and divide. Place atop or aside a heap of the bean stew, and drizzle with either lemon (my route) or your favorite vinaigrette. I usually add a garnish of some halved cherry tomatoes from my garden, and a wee bit of feta.

No additional tips available.