| 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 cjhartlin@msn.com Source: The Best of Gourmet Posted
to MM-Recipes Digest V4 #8 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 16, 1999
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