Grilled Octopus
- olive oil
- salt
- black pepper
- red onion, finely chopped
- fresh parsley, chopped
- lemon juice and wedges
- octopus, not over 1/2 pound each
- Bring a large pot of water to a boil, add the octopus, and boil until tender. Start to check after about 15 to 20 minutes; if the octopus can be easily pierced with a fork, it is done.
- Meanwhile, make the sauce by mixing equal amounts of onion and parsley. Add a bit of lemon juice to this mixture, but go easy on the lemon juice-you don't want it to overpower the sauce. Add enough olive oil to cover the mixture.
- Drain the octopus. While it is still hot, soak it in the sauce. Then put the octopus under the broiler or on the grill. Start to check the octopus after 2 to 3 minutes. When it begins to get brown and firm, it's ready. Serve with a little extra olive oil on top and lemon wedges on the side.
olive oil, salt, black pepper, red onion, fresh parsley, lemon juice, octopus
Taken from www.epicurious.com/recipes/member/views/grilled-octopus-1243742 (may not work)