| 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 |
ts |
Salt |
| 1 |
ts |
Whole black peppercorns |
| 1 1/2 |
c |
Extra-virgin olive oil |
|
|
(preferably Greek) |
| 1/4 |
c |
Red-wine vinegar |
| 2 1/2 |
tb |
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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