An indoor grill or cast iron griddle makes this a year round dish
Serves 4
Octopus
1 octopus
1 medium onion cut into quarters
15 peppercorns
2 bay leaves
Salt
5 cloves of garlic
Rub
1 cup (250 ml) olive oil
2 teaspoons (10 ml) paprika
2 teaspoons (10 ml) dried oregano
Sea salt
Freshly ground pepper
Salad
Salad greens
1 small jicama, sliced
1 lemon cut into wedges
Place the whole octopus in a pot and cover with water. Add the onion, peppercorns, bay leaves, salt and garlic. Cook over medium heat for 40-60 minutes or until tender. Strain water and discard the aromatics. Let the octopus cool. Cut the octopus into pieces leaving the tentacles whole.
Prepare grill for high heat. Meanwhile mix together oil, paprika, oregano, salt and pepper, and reserve 3-4 tablespoons. Place the pieces of octopus into the marinade coating evenly. Grill octopus for 3-5 minutes on each side, basting with marinade. Remove octopus from the grill and toss in reserved marinade.
Serve with lemon aioli and a salad of lettuce greens and sliced jicama. Garnish with a wedge of lemon.
Speed Up the Cooking
Reduce your cooking time by using a pressure cooker. Place the octopus in the pressure cooker and cover with water. Add the onion, peppercorns, bay leaves, salt and garlic. Use manufacturer’s direction to cook for approximately 10-15 minutes or until pressure is released.
This article first appeared in the Fall 2015 issue of City Style and Living Magazine.
