Yield: 6 people
Grilled Octopus / Polvo Grelhado
Octopus is cooked slowly in a bath of water, oil, and seasonings which soften the octopus. After the octopus cools to room temperature, we add some spices and grill for a few minutes to finish off the perfect texture and infused with a little smokiness.
Ingredients
For tenderizing tentacles
- 2-3 lbs Octopus legs, Fresh, not frozen (if you can find) - we found at Eataly
- 2 stalks celery, sliced thin
- 1 cup shallot OR 1/4 yellow onion, diced
- 5 sprigs thyme
- 2 sprigs taragon
- 1 garlic, diced
- 1 bay leaf
- olive oil, Enough to coat bottom of pan
- Sparkling water, Enough to cover tentacles
- 1 wine bottle cork
For grilling
- paprika, to season
- salt, to season
- black pepper, to season
- oil oil, to coat
Instructions
- Preheat over to 250 degrees F
- Rub rock salt all over the octopus to break down the fibers and help make it more tender, let sit for 10 minutes
- Wipe away rock salt from octopus and place in a large oven safe pot deep enough to be able to cover water/oil
- Add all of the other ingredients into the pot
- Cook uncovered at 250 degrees F in oven for 2 hours.
- Remove from oven and then let cool in the liquid until at room temperature
- Cut apart the tentacles so they are all separate (if they were attached together)
- Heat grill so that it is hot ~400 degrees F
- Before grilling, toss tentacles in olive oil and season with paprika, salt, and black pepper
- Grill on high for 3-4 minutes on each side
- Slice tentacles to serve and top with some good olive oil
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