Roasted Octopus
Roasted Octopus
Ingredients
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2 Pound Octopus
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1 to 2 Wine Corks
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1 Cup White Wine
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1 Lemon, Halved
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Extra Virgin Olive Oil
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2 Cloves of Garlic, Minced
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4 Tablespoons Olive Oil
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Fresh Chopped Parsley
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Sea Salt & Cracked Black Pepper
Instructions
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In a saucepan large enough to hold the octopus, add one half of the lemon, a wine cork, and the cup of white wine.
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Add enough water to cover the octopus and cover with a lid.
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Heat on a stove burner on high, and once boiling reduce the heat to a slow boil.
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Cook under the octopus is tender when pierced with a fork.
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Shut off the heat and allow the octopus to cool in the cooking water to room temperature.
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Remove the tentacles from the head and if you want, cut the head into pieces as well.
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Drizzle the octopus pieces with a little olive oil and mix to lightly cover.
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Heat up the grill or broiler, and cook until the edges begin to brown and crisp.
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Drizzle on a little more olive oil, squeeze the remaining lemon on top, and sprinkle with chopped parsley and minced garlic.
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Season with salt and pepper and serve.
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