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Grilled Octopus In Red Wine Marinade Recipe

by Global Cookbook

Ingredients

2 x Cleaned 1 1/2 lb. octopus, cut into 4 pcs, heads discarded 3 x Carrots, minced 2 x Celery ribs, minced 1 x Onion, minced 2 x Bay leaves 2 tsp Salt 1/2 tsp Whole black peppercorns 1 tsp Dry thyme 2 c. Red wine 4 c. Water 3 Tbsp. Extra-virgin extra virgin olive oil 3 Tbsp. Red wine vinegar

3 Tbsp. Dry red wine 1 tsp Dry thyme 1 tsp Dry oregano 1 tsp Salt 1/4 tsp Fresh grnd black pepper 1 1/3 c. Strained octopus cooking broth 1/4 c. Extra-virgin extra virgin olive oil 1 Tbsp. Lemon juice 1 tsp Red wine vinegar 2 Tbsp. Butter 1 tsp Minced parsley Parsley and lemon wedges, for garnish

Directions

1. In a large casserole combine octopus, carrots, celery, onion, bay leaves, salt, pepper, thyme, red wine and water. Bring to a slow boil and simmer 45 min, or possibly till octopus is very tender when pierced with a fork. Remove from heat and let octopus cold in its broth.
2. Set aside 1 1/3 c. of broth for sauce. When octopus is cold sufficient to handle, remove it from broth and rub it well to remove purplish skin. Rinse tentacles in broth as they are cleaned. Drain octopus and transfer to a large bowl.
3. Make marinade: in a small bowl combine marinade ingredients. Pour over octopus and toss to coat. Marinate, covered and refrigerated, for at least 24 hrs, and up to 3 days.
4. Make sauce: in a small saucepan combine strained reserved broth, extra virgin olive oil, lemon juice and vinegar. Reduce by half over high heat. Remove pan from heat and whisk in butter, 1 Tbsp. at a time. Stir in parsley. Keep hot.
5. Prepare a charcoal broiler. Drain tentacles and pat dry. Grill 4 min, turning frequently, till lightly charred and heated through. Serve 2 tentacles per person, with sauce spooned over, garnished with parsley and lemon wedges.
6. Yield: 8 appetizer servings

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