Just before serving heat the broiler or fire the BBQ and grill briefly over very high heat, just to caramelize the skin. Alternatively, you can grill the octopus on a non-stick skillet or stove-top grill, lightly coated with olive oil.

Serves 6-8 as meze 

2 pounds octopus (cleaned by your fishmonger), fresh or frozen

Marinade:     

1        cup olive oil

1/4     cup white wine or cider vinegar

Juice of 1 lemon

½        cup red wine

3        garlic cloves, finely chopped

2        teaspoon dried oregano, crumbled

1 teaspoon Aleppo pepper or freshly ground black pepper

1-2 lemons, quartered for serving

If using fresh octopus, wash it well and place in a large nonreactive pot. (The octopus releases water as it cooks, so there is no need to add any.) Cook over medium heat for 10-20 minutes, or until the octopus changes color and curls up. If using frozen octopus, place it in the pot directly from the freezer and cook over low heat, turning frequently, until it curls up. Increase the heat to high and cook to evaporate most of the liquid.

Let cool.

Marinate the octopus: Combine all the marinade ingredients in a large bowl or baking dish. Cut and separate the eight legs of the blanched octopus, place in the marinade and turn to coat. Cover and refrigerate overnight and up to 3 days.

Drain the octopus and pat dry.

If you like, cook the marinade over medium–high heat, until reduced to 1 cup.

Brush the octopus with olive oil and grill (or broil) for 4 to 5 minutes per side. Alternatively, you can grill the octopus on a non-stick skillet or stove-top grill, lightly coated with olive oil.

Cut into bite-sized pieces, if you like, drizzle with the reduced marinade, if using, and serve with lemon wedges.

The post Charcoal-Grilled Octopus, Marinated appeared first on Aglaia's Table οn Kea Cyclades.

To serve the pickled octopus, drain 1-2 tentacles, slice them and dress with extra virgin olive oil, sprinkling with fresh or dried savory or oregano. You can also add it to potato salad, as we did during the Clean Monday Lunch at the Oxford Symposium, a few years back. 

In the souks of Tunisia dried octopuses are sold, along with small dried fish, like smelts and tiny shrimps. All these dried sea creatures are soaked in water and added to the fish couscous and other dishes.

Makes 1 1/2 quarts, to serve 12 or more as an appetizer

1 octopus (about 2 pounds), cleaned

4 bay leaves

3-3 1/2 cups good-quality red wine vinegar

1 tablespoon honey

3-4 garlic cloves, halved lengthwise

3-4 dried pepperoncini or other small chilies, slashed in half with scissors from the tip to the cup, but not separated

2 tablespoon coriander seeds

2-3 sprigs fresh thyme or savory

Olive oil, to top the jar

Bring to boil 2 quarts water with 1 bay leaf in a large pot. With tongs or wearing a silicon glove hold the octopus head and submerge briefly (3-5 seconds) the octopus in the water 3 times. The technique is supposed to keep the tentacles straight, and it usually works. Finally let the octopus cook in the water for 15 minutes or until firm and easily pierced with a fork. It shouldn’t be too soft, because it will get mushy in the vinegar brine.

In a non-reactive saucepan warm the vinegar with the honey, garlic, chilies and coriander seeds.
Remove from the heat as soon as it starts to boil.

Drain the octopus and separate the tentacles with a sharp knife.
Place the cut-up octopus in a 1 1/2 – quart jar with the remaining bay leaves, and the sprigs of thyme or savory. Pour over the warm vinegar with the chilies, garlic etc. to cover the octopus completely. Add about 1 inch olive oil on top.

Cover the jar and keep at room temperature, shaking every now and then. It will be ready to serve after 1 week.

Pickled Octopus keeps for 1-2 months in the refrigerator.
Bring to room temperature the pieces you want to serve.

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