Grilled Octopus

Grilled Octopus

Print Recipe
Grilled Octopus
Inspired by a green pea and octopus salad my Uncle Lefaire enjoyed. The division of work on Nuber Ave involved Uncles Lefaire & Johnny Boy making several trips to different markets, some close and others not so close. The not so close journeys would often include me. During these rides I listened to my Uncle(s) speak candidly. Unfortunately as a young child, most was lost but not all. Octopus salad included a ride down to Arthur Ave. in the Belmont section of the Bronx. Arthur Ave. was a great treat, lots of activity with wonderful sights and smells. The bread, fresh pasta, beautiful produce, fresh sausage, meats and the pastries were all second to none. Everyone should experiece Arthur Ave.. If you like food, you'll love Arthur Ave.
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Place the first six ingredients into a large pot(Some folks add a wine cork or three, I have tried both its a six half dozen conversation) fill with cold water.
  2. Bring to a boil under high heat, reduce to a soft simmer for 1 to 1 1/2 hours. Until the octopus it totally tender. A pairing knife slides in with no resistance. Remove octopus from water, cool completely. Can be refrigerated overnight.
  3. To Serve, fire up your charcoal grill or broiler(if using a grill, please use hardwood charcoal, no briquettes). I like to cut the octopus into two or four sections and toss with a little olive oil. Once your coals are hot, place the octopus on the grate and grill for 4-5 minutes per side.
  4. Slice the octopuss into 3” pieces place in a bowl, add the lemon juice, parsley and a bit more olive oil, toss and serve.
Recipe Notes

Bring to room temperature prior to serving, if being used in a salad.