Grilled octopus from whole raw octopus
- 2 tablespoons of olive oil
- Quarter lemon
- 2 * quarters of lime
- Large pinch of sweet peppers
- Salt & Pepper
- Handful of chopped cilantro
- 1 large clove of garlic chopped
Thaw the octopus in the fridge.
Set up a pot with water in it and wait until it is boiling.
Clean octopus well, removing the beak and cleaning the inside of the head.
When water is boiling dip octopus 4-5 times for a few seconds at each time (in and out, in and out, not letting it fully in the pot), then leave it in and cook it for 45 minutes.
When it is ready, place it on the chopping board and cut off the tentacles. The head is a great addition to pasta sauces (stay tuned for a recipe) when you grind it.
Marinate octopus in a bowl using 1 quarter lemon squeezed lemon, one quarter lime squeezed, 1.5 tbsp olive oil, salt, pepper, sweet paprika and put in on the grill for 5 minutes each side.
When finished, sprinkle half a tablespoon of olive oil with lime juice, chopped garlic and cilantro on it. I paired it with grilled shishitos and a Pinot Grigio.