Recipe Categories
Seafood
Octopus

Granny's Grilled Octopus Marinade

3 lb octopus - (to 3 1/2)
1 sm onion coarsely chopped
1 x celery stalk coarsely chopped
1 x carrot coarsely chopped
6 x fresh flat-leaf parsley stems
2 x garlic cloves crushed
1 cup red wine
1/4 cup extra-virgin olive oil
MARINADE
1 x garlic clove thinly sliced
    Zest of 1 lemon
1/2 tsp crushed red-pepper flakes
1/4 cup picked fresh flat-leaf parsley leaves
1/4 cup extra-virgin olive oil
    FOR SERVING
    Coarse salt to taste
    Freshly ground white pepper to taste
2 tbl extra-virgin olive oil plus more
    Freshly-squeezed lemon juice

 Method :
Clean octopus leaving the outer skin on the tentacles. Separate heads from the bodies. In a heavy-bottomed saucepan, place octopus, onion, celery, carrot, parsley, garlic, wine, oil, and the corks from 4 wine bottles. Bring to a boil, and simmer, covered, over medium heat until the octopus is fork tender, 45 to 60 minutes. Remove from heat, and let cool (This process tenderizes the meat). When completely cooled, remove the outer skin from the tentacles.
Prepare marinade: In a medium bowl, combine garlic, lemon zest, red-pepper flakes, parsley, and olive oil. Add octopus and stir to combine. Cover and let marinate, refrigerated, for at least 6 hours and up to 2 days.
Heat a grill pan over medium-high heat. Season marinated octopus with salt and pepper. Drizzle grill pan with 2 tablespoons oil. Drain octopus, and grill until well browned on both sides. Serve drizzled with olive oil and lemon juice.
This recipe yields 4 servings.