Char-Grilled Octopus

Name: Char-Grilled Octopus
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1000 g octopus, whole, cleaned; 3 piece bay leaf; 2 piece lemon, 1 halved, 1 juiced; 2 tbsp vinegar; 4 tbsp olive oil; 3 clove garlic, crushed; 1 tsp oregano; 0.25 bunch parsley, chopped; 1 tsp salt; 0.5 tsp black pepper

Tender slow-poached octopus charred over coals with lemon, oregano, and olive oil.

90 min
Medium
4 servings
Australian
Gluten free

Cooks: 0
Photos: 0

Ingredients

octopus, whole, cleaned1000g
bay leaf3 piece
lemon, 1 halved, 1 juiced2 piece
vinegarin the poaching water2 tbsp
olive oil4 tbsp
garlic, crushed3 clove
oregano1 tsp
parsley, choppedto finish¼ bunch
salt1 tsp
black pepper½ tsp

Method

1
Bring a large pot of water to a simmer with bay leaves, lemon halves, and a glug of vinegar.
2
Lower octopus in by holding the head and dipping the tentacles three times so they curl. Submerge fully.
The triple-dip is a Greek trick to keep tentacles tidy.
3
Simmer gently until a knife slides into the thickest tentacle with no resistance, about 60 minutes.
Patience makes it tender; rushing makes it rubber.
4
Lift out and let cool slightly. Cut into manageable lengths.
5
Whisk olive oil, lemon juice, crushed garlic, oregano, salt, and pepper into a marinade; toss octopus through.
6
Heat BBQ or grill pan to high. Char octopus pieces hard for 90 seconds per side, until edges blacken.
7
Plate, drizzle with extra marinade, finish with chopped parsley and a final squeeze of lemon.

Per serving

285
kcal: 38g
protein: 8g
carbs: 14g
fat