Recipe Categories
Seafood
Octopus

Granny's Tender Octopus

4 sm octopi, about 2 pounds each, cleaned
1 sm onion, chopped
1 sm carrot, chopped
2 x bay leaves
1 whl head or bulb (not a clove) of garlic cut in half
2 cup white wine
2 cup white wine vinegar
4 cup water
2 sprg dry Greek oregano
4 sprg Italian parsley stems
10 whl white peppercorns
    Vinaigrette
1 tbl golden raisins
3 clv garlic, chopped
1/3 cup sherry vinegar
1 x jalapeno, seeded and chopped
1 x shallot, peeled and chopped
2 tbl drained capers
2 tbl chopped fresh coriander
1/2 cup olive oil
1 tbl lemon juice
    Coarse salt and freshly cracked black pepper

 Method :
The 8 tentacles and the body to which they're attached are edible. To clean the octopi, remove the eyes, mouth area (hard beak), ink sac and viscera and discard them.
Heat a large pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
Cover with a lid, turn the heat down to low, and cook the octopi for about 45 minutes.
If there is more than 1 cup liquid in the pot after 45 minutes, remove enough so that 1 cup remains.
Add the onion, carrot, bay leaves, garlic, white wine, white wine vinegar, water, oregano, parsley stems and peppercorns and put a heatproof plate on top of the octopi so that they stay immersed in the liquid.
Bring to a boil on medium-high heat.
Gently simmer until the octopi are tender, about 45 minutes to 1 hour.
Swish the octopus legs around with the tongs to remove the membranes.
Drain the octopi, discarding the cooking liquid, and cool to room temperature.
Vinaigrette:
Put the raisins, garlic, sherry vinegar, jalapeno, and shallot in a small saucepan on medium-high heat and bring to a boil.
Lower heat and simmer until reduced by half, about 5 minutes.
Cool the vinegar mixture.
Put the cooled vinegar mixture, capers, and coriander in a large bowl and whisk in the olive oil until incorporated.
Check the seasoning and add lemon juice to taste.
Assembly:
Preheat grill on high.
Add octopi and toss.
Put 1/3 of the vinaigrette in a large bowl.
Grill the octopi for about 3 to 4 minutes on each side and serve with the remaining vinaigrette.