Spilling the Ink: Grilling Octopus at Home
If the thought of preparing octopus at home seems intimidating, read on. It’s so easy! Our recipe makes an impressive appetizer with a glass of chilled white wine; a perfect way to extend grilling season through the fall.
Our Polpo Alla Griglia is one of the most often ordered items on the menu, and for good reason. Grilled octopus with roasted sweet cherry tomatoes and citrus tastes as good as it looks.
How to Boil Your Octopus.
A few tips to keep in mind:
Use baby to medium sized octopus
Always buy fresh
Cut the heads and remove the beak, it is in between all the legs, on the inside.
Always boil first, then let it cool down to room temperature before grilling.
Boil for 40-45 minutes. Then let it rest for 30 minutes.
How to Grill Your Octopus.
While the octopus is resting at room temperature, let it marinate in olive oil and lemon while preparing the sauce.
Cut tentacles and grill over medium-high heat for 3-4 minutes per side.
Season with olive oil, lemon juice, salt, pepper, dried oregano, fresh parsley and garlic (optional).
Prepare the sauce.
In a hot pan, saute cherry tomatoes, garlic, basil, brown sugar, salt & pepper, and white wine.
Serve immediately.
