The secret to cooking octopus is that there is no secret: no cork, no massage, no ride in the laundry machine to tenderize it. Cook it well, slice it thin, win friends.
Ted Cavanaugh
What you’ll need:
Octopus
1 Bay leaf
2 Tbsp of olive oil
1 lemon, halved
Parsley, to taste
How to make it:
1. Defrost the octopus if its frozen. Put it in a large pot of water (aromatics like a bay leaf and an onion are nice but optional) and bring it to a boil for 30 minutes. Remove the octopus from the pot and lay it on a baking sheet to cool to room temperature.
2. Preheat your grill to high, direct heat. Set the octopus on the grill and sear it, turning frequently, until its charred all over, about 10 minutes. Then transfer it to a cutting board and slice it before serving. Arrange the slices on a platter, season them with flaky salt, drizzle on some olive oil, squeeze a lemon over everything, and scatter on some chopped flatleaf parsley.
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