Grilled Octopus (The Chef's Kitchen)

By zircon50

Ingredients

• 3 Baby Spanish Rock Octopus
• 8 Sprigs of Chopped Parsley
• 1 oz. Cilantro
• 32 oz Red Wine Vinegar
• 5 oz of Extra Virgin Olive Oil
• 2.5 oz of Lemon Juice
• 1 Sliced Red Onion
• Salt and Pepper to Taste

Preparation

Step 1

Poach Baby Spanish Octopus in red wine vinegar for 20 minutes. Remove from vinegar and let cool for 10 minutes. To make the marinade, blend together 4 oz of Extra Virgin Olive Oil, Parsley, and 2 oz of Lemon Juice. Add the Octopus to the mixture and marinade for 3 days. Place the octopus on a hot grill or a grill pan for 2 minutes on each side. Remove from heat and chop into medium sized pieces. Add to mixing bowl, toss with sliced red onion, cilantro, 1 oz of extra virgin olive oil, 0.5 oz of lemon juice. Lightly season with salt and pepper and serve