GRILLED MARINATED OCTOPUS
4 servings
Precook:
- One 2- to 2½-pound octopus, cleaned,
Separate the tentacles from the body. Combine in a large bowl:
- ⅓ cup olive oil
- ⅓ cup red wine vinegar
- 6 sprigs oregano
- (Several sprigs thyme)
- 3 garlic cloves, smashed
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
Add the octopus pieces, tossing to coat with the marinade. Cover and marinate, refrigerated, at least 2 hours and up to 24 hours.
Prepare a hot grill fire. Remove the octopus from the marinade, allowing excess to drip off. Grill the octopus until well charred on both sides, about 6 minutes per side. Transfer to a cutting board. If desired, leave the tentacles whole or slice into ½-inch-thick pieces. Cut the body into strips or chunks. If desired, serve with:
Or serve on a bed of:
- (Arugula and boiled baby potatoes dressed with some of the octopus marinade)
With:
- Crusty bread
- Drizzle of extra-virgin olive oil
- Lemon wedges