Grilled Octopus

Grilled octopus is so delicious. It seems so intimidating to make, but it isn't.

Grilled Octopus

8qts water
1 c white wine
1 onion, quartered
1 carrot, cut in 3
1 rib celery, cut in 3
3 whole clove garlic
salt
3lb octopus
olive oil
sugar

Place water through salt ingredients into a large stock pot. Bring to a boil and boil for about 10 minutes.  While water is coming to a boil, clean the octopus. You might need to remove the innards from the head (more than likely they have been removed already). Cut the octopus head right below the eyes. From the lower part of the body find the firm piece and remove (sometimes called the beak). You might need to cut in with the tip of the knife to find it. Cut the eye section from the head. With a mallet tenderize the legs and body of the octopus (a few whacks should do it). Now you should be ready to cook the octopus.

Lower the water to a simmer. Gently lower the octopus in body into the water. Keep in the water for 3-4 seconds. Pull it back out. Repeat this 3-4 times, before finally lowering it into the water for the last time.  Be sure the water does not come back to a boil. Simmer the octopus for about 15 minutes or until tender when tip of a knife is inserted. Larger or older octopi will take longer. Shut off heat and leave in the water until cool enough to handle.

Heat a skillet and then add olive oil. Cut the legs from the body (It's easier if you cut the legs towards the body). Sprinkle with salt and sugar. Place octopus in the skillet and cook until first side is nicely charred. Flip over until the next side is charred. Serve over lettuce and drizzle with balsamic vinegar reduction.

I must say I undercooked the octopus a little. Some sections were a little chewy but not to the point that it was inedible. I was afraid to overcook it, but I think that there was little risk to that. The char is really what makes this recipe so good. It may seem intimidating, but I assure you, it is not.