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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Grilled Octopus Recipe

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This recipe for Grilled Octopus, by , is from From Our Table To Yours, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Geoffrey Acampora


For the Octopus:
5 lb octopus, cleaned & tenderized
3-5 gallons water, heated to 200
1 lemon, halved & juiced
1 head of garlic, halved
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 lime, halved & juiced
1 orange, halved & juiced
1 large Spanish onion, rough chopped
1/2 bottle dry white wine
1/4 cup kosher salt

For the Marinade:
enough extra virgin olive oil to cover octopus (1-2 cups)
juice & zest of 2 oranges
juice & zest of 1 limes
juice & zest of 1 lemon
3-4 cloves garlic, sliced
2 tbsp rosemary, chopped
crushed red pepper to taste
1/4 cup kosher salt

Cook & Marinate Octopus:

Into a pot of heated water, add the fruit juices and the squeezed fruits, garlic, onion, rosemary, thyme, white wine and kosher salt
Add the octopus to the pot and return to stove top over low to medium heat, allowing to cook gently for 1 - 2 hours at 200 (do not allow water to rise above 200), until tender
While octopus is cooking, in a large separate bowl or container, combine the ingredients for the marinade. Make sure this is completed before the octopus is done cooking
Remove octopus from hot water when ready and transfer immediately to the marinade to cool so it absorbs all of the flavors
Cover and refrigerate overnight

Grill Octopus & Serve:

Heat a clean stove-top grill/griddle on high (or outdoor grill) and brush with oil so that the octopus will not stick to it
Remove octopus from marinade (the oil can be strained and kept in the refrigerator for re-use in paella and other savory dishes)
Cut the tentacles off of octopus and slice into 2 - 3 pieces, slice the head into strips and season with kosher salt
Grill each piece for 3 - 4 minutes per side
Remove to a serving platter. Garnish with additional chopped preserved lemon peel and drizzle with oil marinade if desired

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
24 Hours




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