It may not be a easy as a trip to the grocery store, but with little effort
Octopus can easily be found and basic grilling skills are king here.
I losely followed a online recipe, just thought it needed more.
I have found frozen octopus is already cleaned.
Yes I used to wine cork, but mainly because the wine I chose,
came with a natural cork. Admittedly it turned out very tender but
wether that was due to the cork?.........
Try too set aside a small amount of meat for a salad
- 2-3 lb
- octopus - frozen
- 6 clove
- Small hand
- black peppercorns, whole
- 1/2 bottle
- pinot grigio
- natural wine cork if using
- water to cover
- lemons - divided
- 1 c
- good quality extra virgin olive oil, divided
- italian bread, your favorite
- olive oil seasoning
I remember thinking I should have run wooden skewers in the tenticals prior to the boil, thinking this would help with more even heating on the grill.
I believe next time though, I will cut the tenticals from the body and grill individually. Being curled they won't easily fall thru the grate. And Ithink that the meat that is the head would be better removed from the body and butterflied, allowing both sides of the meat to be kissed by the flames.
It was the stips of meat I cut from the head that those people who said "they would never" ended up trying.
Mainly because it did not have those disgusting suction cup things.
A couple bites into the meal I thought, wouldn't some of the seasoned olive oil from Carrabba's be good right now.
A quick search in the pantry and I found a jar of olive oil seasonings a friend had given me. It contain four different blends in one jar.
Rosemary & Garlic
Roasted Garlic & Cheese
Sundried Tomato & Basil
Garlic & Tomato
I put toghether four small plates of blended oils and passed out chop sticks, and it was at this point that the meal seemed to come together, suddenly interesting and fun. The joke of the night was Italian Sushi.