| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Greek | Seafood | 12 | Servings |
INGREDIENTS
| 3 | 2 pound octopuses, thawed | |
| if frozen and rinsed | ||
| 1 | Lemon, cut into 1/4 "slices | |
| 2 | t | Salt |
| 1 | t | Whole black peppercorns |
| 1 1/2 | c | Extra-virgin olive oil |
| preferably Greek | ||
| 1/4 | c | Red-wine vinegar |
| 2 1/2 | T | Dried oregano |
INSTRUCTIONS
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 Typed in MMFormat by [email protected] Source: The Best of Gourmet Posted to MM-Recipes Digest V4 #8 by "Cindy Hartlin" <[email protected]> on Feb 16, 1999
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