Grilled Octopus
Transforming the fearsome cephalopod into tender, charred delicacy requires patience and technique. The octopus is first tenderized through slow braising in aromatic liquid until a knife slides effortlessly through the thickest tentacle. Then comes the drama: high heat from a blazing grill creates a smoky, caramelized exterior while the interior remains succulently tender. Dressed simply with best olive oil, lemon and smoked paprika, it showcases Mediterranean seafood mastery.
Ingredients
- octopus
- olive oil
- lemon
- herbs
- paprika
Instructions
- Tenderize octopus
- Braise until tender
- Char on grill
- Dress simply