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Grilled Octopus

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Ingredients
  Baby spanish rock octopus 2 Medium
  Parsley sprigs 8 Medium, chopped
  Cilantro 1 Ounce
  Red wine vinegar 32 Ounce
  Extra virgin olive oil 5 Ounce
  Lemon juice 2 Ounce
  Red onion 1⁄4 Large, sliced
  Salt 1 Teaspoon
  Pepper 1 Teaspoon
Directions

MAKING
1. Poach Baby Spanish Octopus in red wine vinegar for 20 minutes.
2. Remove from vinegar and let cool for 10 minutes.
3. To make the marinade, blend together 4 ounces of Extra Virgin Olive Oil, Parsley, and 2 ounces of Lemon Juice.
4. Add the Octopus to the mixture and marinade for 3 days.
5. Place the octopus on a hot grill or a grill pan for 2 minutes on each side.
6. Remove from heat and chop into medium sized pieces.
7. Add to mixing bowl, toss with sliced red onion, cilantro, 1 ounce of extra virgin olive oil, 0.5 ounce of lemon juice.

SERVING
8. Lightly season with salt and pepper and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Cook Time: 
25 Minutes
Servings: 
2

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