Tender Grilled Octopus

This tender and flavorful octopus can be served hot or at room temperature. Take them with you to your next picnic as an appetizer or a main dish.

Ingredients (serves 3):

2 lbs. octopus tentacles (fresh or pre-boiled)
1/2 cup white wine
1 bay leaf
2 garlic cloves, roughly chopped
2 organic lemons (1 to cook and 1 for garnish)
2 Tbsp. olive oil
Salt and pepper to taste
1/2 tsp. dried oregano
1 tsp. dried parsley

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.

Place octopus and wine in a pot and add enough water (not listed in ingredients) to cover. Add bay leaf, garlic and 1 lemon, cut in half. Turn heat to high and bring to a boil. Skim any scum and lower heat, simmer with lid on until octopus is tender, about 1 hour for fresh octopus to 2 hours for pre-boiled octopus.

Turn off the heat and keep in hot water until cool to the touch.

Drain, brush octopus with half the amount of olive oil, and sprinkle with salt and pepper.

Preheat the Indoor Electric Grill at HI for 6 minutes or until operation light turns off. Place octopus on the grill, cook for 2-3 minutes per side, or until it gets grill marks. Please be careful of the heated grill.

Turn off the grill and transfer octopus to a plate. Drizzle with remaining olive oil, and top with oregano and parsley.

Cut remaining lemon into wedges and serve with octopus.