INGREDIENTS

INSTRUCTIONS

Defrost the octopus by placing it in a bowl of lightly salted water in the
refrigerator, until pliable or overnight. Press out the beak. Clip the eyes
from the head and discard. Turn the hood inside out and discard the
viscera. Wash and rinse thoroughly under cold running water. Preheat oven
to 300 degrees. Place the octopus in a deep ovenproof pan and cover,
without adding water. Place in oven and cook until the octopus is bright
pink-red and feels tender, turning the octopus frequently, about 1 1/2
hours. Drain the octopus in a colander and rinse under cold running water.
Rub off the skin and discard. Shake the octopus dry, rub the flesh with the
coarse salt and leave to dry on a towel-lined plate or baking pan in the
refrigerator, covered, at least 2 hours. Cut the chilled octopus into
2-inch pieces and tightly pack into a 1quart jar. In a small saucepan,
combine the olive oil, vinegar, oregano, bay leaves, sugar, salt and
pepper, and bring to a boil. Pour the liquid over the octopus in the jar.
Add the lemon pulp, and if necessary pour in olive oil until the marinade
covers the octopus. Cover, cool, and refrigerate overnight, or up to 1
week. Remove jar from the refrigerator about 1 hour before serving. Preheat
a grill. Skewer the octopus pieces, reserving the marinade. Grill the
octopus until browned along the edges and heated through, turning once and
brushing with the reserved marinade. Serve with lemon wedges. This recipe
yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1A44 broadcast 04-16-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-16-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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