Ingredients (serves 3):
- 2 lbs. octopus tentacles (fresh
- 1/2 cup white wine
- 1 bay leaf
- 2 garlic cloves, roughly
- 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.
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.