Recipe Categories
Seafood
Octopus

Shanna's Grilled Octopus Oregano

3 x 2 pound octopuses, thawed if frozen and rinsed
1 x Lemon, cut into 1/4 "slices
2 tsp Salt
1 tsp Whole black peppercorns
1 1/2 cup Extra-virgin olive oil
    (preferably Greek)
1/4 cup Red-wine vinegar
2 1/2 tbl Dried oregano

 Method :
Cut octopus pouches (heads) from tentacles, leaving enough pouch to keep tentacles attached in 1 piece (for small octopuses discard pouches.) In a 8 quart kettle combine octopus pouches and tentacles, lemon, salt, peppercorns, and water to cover by 1 inch and simmer gently, covered, until octopus is knife-tender, 20 to 30 minutes. In a colander drain octopus and cool until it can be handled. With hands rub off purplish skin from pouches and tentacles (skin around suction cups may not come off completely). In a large bowl whisk together remaining ingredients and salt and pepper to taste and add octopus, turning to coat. Marinate octopus, covered and chilled, 1 day.
Prepare grill.
Transfer octopus to paper towels to drain and reserve marinade. Grill octopus on an oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned, about 6 minutes. Cut octopus into bite-size pieces (leave small octopus whole) and toss with reserved marinade.
Octopus may be made 1 day ahead and chilled, covered. Serve octopus at room temperature.
Serves 12