Ingredients
serves Serves 4, active time 1 hour 40 minutes, total time 1 hour 40
minutes
- 3 pounds cleaned octopus
- 1 cup dry white wine
- 1/4 cup whole peppercorns
- 2 lemons, plus additional lemon wedges for serving
- 1 wine cork
- 2 cloves garlic, peeled
- 1/2 cup extra virgin olive oil divided
Procedures
-
In a large pot, place the octopus along with the wine, peppercorns, 1 lemon
cut in half, cork, and garlic. Cover with water by 1 inch and bring to a boil
over medium high heat. Reduce the heat to a simmer, and cook the octopus until
it is tender when pierced with a sharp knife. (Anywhere from 45 to 90 minutes.)
Drain, and allow the octopus to come to room temperature.
-
Light
one chimney full of charcoal. When all the charcoal is lit and covered with
gray ash, spread evenly over coal grate. Alternatively, set the burners of a gas
grill to high heat. Set cooking grate in place, cover gill and allow to preheat
for 5 minutes. Clean
and oil
the grilling grate. Toss the octopus with 1/4 cup of the olive oil and season
with salt and pepper.Place the octopus on the grill and cook for a few minutes
on both sides until the octopus is well browned, but still remains moist, 3 to 4
minutes per side.
-
Cut the octopus tentacles, place on a platter and drizzle with the remaining
olive oil, juice of the remaining lemon, and season with salt and pepper. Serve
immediately or at room temperature with lemon wedges if
desired.
