Octopus Grilled Very Tender

1. 1

   Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.

2. 2

   Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.

3. 3

   Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.

4. 4

   Bring to a boil on medium-high heat.

5. 5

   Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.

6. 6

   Swish the octopus legs around with the tongs to remove the dark reddish membranes.

7. 7

   Drain the octopi, discarding the cooking liquid, and cool to room temperature.

8. 8

   Marinade/Vinaigrette:

9. 9

   Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.

10. 10

    Lower heat and simmer until reduced by half, about 5 minutes.

11. 11

    Cool the vinegar mixture.

12. 12

    Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.

13. 13

    Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.

14. 14

    Add octopi to bowl and toss marinade overnight.

15. 15

    Preheat grill on high.

16. 16

    Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.

17. 17

    Pour over the octopus and serve.

* Per serving · 4 servings · Values may vary.