Perfect for Australian barbecues and dinner parties, this delicious Grilled octopus is great on the grill at home. It can’t get any better. Keep this simple and let the flavour of the Octopus speak for itself. Perfect for Australian barbecues and dinner parties tossed through a salad, pasta or enjoy simply my itself.
Baby Octopus – cleaned
1 cup dry White Wine
1/4 cup Whole Peppercorns
2 Lemons, plus additional lemon wedges for serving
1 Wine Cork
2 Garlic Cloves peeled
1/2 cup Extra Virgin Olive Oil divided
Combine the octopus, wine, peppercorns, 1 lemon cut in half, cork, and garlic in a pot.
Cover with water by 1 inch and bring to a boil over medium high heat. Reduce the heat to a simmer, and cook the octopus until it is tender when pierced with a sharp knife.
Drain, and allow the octopus to come to room temperature.
Turn your grill to high heat. Toss the octopus with the olive oil and season with salt and pepper.
Place the octopus on the grill and cook for a few minutes on both sides until the octopus is well browned, but still remains moist, 3 to 4 minutes per side.
Cut the octopus tentacles, place on a platter and drizzle with the remaining olive oil, juice of the remaining lemon, and season with salt and pepper
Experience the freshness of the fish markets at home