Recipe by Rita~
This can be served as a salad without grilling, but I highly suggest the grilling bring to an other level of goodness. The 8 tentacles and the body to which they're attached are edible. A note about octopus: Octopus loses a lot of its volume during cooking, so expect the finished dish will be quite less than the original quantity. If the octopus has not been cleaned: Under running water, remove and discard the ink sac, stomach, and eyes from the large head cavity. Remove the beak, at the bottom of the head where it joins the tentacles, with a sharp knife. Picking Fresh Octopus Fresh octopus is flexible with firm and non-slippery suckers. Picking with well-shaped bodies and suckers and avoid the fishy or smelly ones.
- 12 -16 baby octopus (fresh or frozen defrosted Cleaned To clean see above)
- 1 onion, chopped
- 1 small carrot, chopped
- 1⁄2 bulb of garlic (Cut crosswise in 1/2)
- 2 bay leaves
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 cup red wine vinegar
- 1 cup water
- 1⁄2 teaspoon peppercorn
- 1⁄2 bulb of garlic, minced
- 1⁄2 cup white balsamic vinegar
- hot pepper sauce, to taste
- 1 small onion, minced
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon fresh parsley, minced
- 1⁄3 cup olive oil
- 1 tablespoon fresh lemon juice
- salt and pepper
Directions See How It's Made
- Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
- Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
- 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.
- Bring to a boil on medium-high heat.
- Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
- Swish the octopus legs around with the tongs to remove the dark reddish membranes.
- Drain the octopi, discarding the cooking liquid, and cool to room temperature.
- Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
- Lower heat and simmer until reduced by half, about 5 minutes.
- Cool the vinegar mixture.
- Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
- 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.
- Add octopi to bowl and toss marinade overnight.
- Preheat grill on high.
- Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
- Pour over the octopus and serve.