Grilled Octopus with Lemon and Oregano

Instructions

1. Step 1

   Check the cleaned octopus and remove any remaining beak or viscera. Rinse it briefly under low-flow cold water.

   Ingredients used: 1200.0 gr Octopus

   Cookware: cutting board

2. Step 2

   Put the prepared octopus, water, and bay leaves in a large pot. Bring to a boil over high heat, then cover partially and simmer over low heat until a knife enters the thickest tentacle easily, about 45–60 minutes; the octopus must reach at least 63°C internally.

   Timer: 50 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 1500.0 ml Water

   Cookware: Chef Knife, large pot

3. Step 3

   Drain the cooked octopus, discard the bay leaves, and let the octopus cool until comfortable to handle.

   Timer: 10 min (fixed)

   Cookware: colander

4. Step 4

   Separate the tentacles and cut the head into large grillable pieces, removing any loose gelatinous skin if desired.

   Cookware: Chef Knife, cutting board

5. Step 5

   Whisk 2 ¾ tbsp (40 ml) olive oil with the lemon juice, garlic, oregano, salt, and black pepper to make the dressing.

   Ingredients used: 2.0 gr Black Pepper, 4.0 gr Dried Oregano, 40.0 ml Extra Virgin Olive Oil, 8.0 gr Fine Salt, 8.0 gr Garlic, 60.0 ml Lemon Juice

   Cookware: mixing bowl, whisk

6. Step 6

   Preheat the grill over high heat for 10 minutes.

   Timer: 10 min (fixed)

   Cookware: grill

7. Step 7

   Coat the cooked octopus with the remaining 1 ¼ tbsp (20 ml) olive oil and ⅝ tsp (4 gr) salt.

   Ingredients used: 20.0 ml Extra Virgin Olive Oil, 4.0 gr Fine Salt

   Cookware: serving platter

8. Step 8

   Grill the octopus over high heat until lightly charred and crisp at the edges, turning once, about 3–4 minutes per side.

   Timer: 8 min (fixed)

   Cookware: grill, Grill Tongs

9. Step 9

   Transfer the grilled octopus to the platter, spoon over the prepared lemon-oregano dressing, and serve with the lemon wedges.

   Ingredients used: 1.0 piece Lemon

   Cookware: serving platter