The key to grilled octopus that's well seared and crisp on the outside and tender within is to cook it in two stages, first until tender (you can do this by cooking it sous vide, boiled in a pot of water, or using a pressure cooker), and then over direct high heat on a gas or charcoal grill. This recipe lets the octopus shine, dressing it lightly in olive oil infused with chilies and fresh oregano. Seafood Dishes, Seafood Soup, Seafood Recipes, Seafood Boil, Seafood Pasta, Seafood
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Yield: 2 Servings
Ingredients: 1 (2 1/2-pound; 1kg) whole cooked octopus, chilled, drained of cooking liquid, cleaned of eyes and beak, and dried thoroughly (see note) 1/2 cup (120ml) extra-virgin olive oil, plus more for drizzling 2 teaspoons (10ml) crushed or minced Calabrian chilies in oil, or a coarse chili paste such as sambal oelek 1 teaspoon minced fresh oregano leaves Kosher salt Check below.
Instructions:
First. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Step two, In a medium bowl, stir together olive oil, chilies, and oregano. Season lightly with salt and set aside. The sauce can be held at room temperature for up to 5 hours; refrigerate if storing longer and return to room temperature before using.
And now, If you want to grill the octopus whole, leave it as-is. Alternatively, you can break the octopus down into parts, separating the head from the tentacles (you will already have cut out the eyes and beak where they meet); you can then leave the tentacles in sections, or separate them all into individual pieces.
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