Grilled Octopus with Cucumber

Instructions

1. 1

   Bring a large pot of salted water to boil. Add the cleaned octopus and simmer for 35-40 minutes until the tentacles are tender and easily pierced with a fork. Remove and let cool slightly, then cut the tentacles into 2-3 inch pieces.

   Tip: The octopus will be easier to cut while still slightly warm. You can prepare this step ahead of time.

2. 2

   In a small bowl, whisk together the lemon juice, white wine vinegar, minced garlic, minced shallot, dill, parsley, red pepper flakes, salt, and black pepper. Slowly whisk in 4 tablespoons of olive oil to emulsify. Set the dressing aside.

   Tip: Make this dressing while the octopus is cooking to save time.

3. 3

   Preheat your grill to medium-high heat (about 400°F). Pat the cooked octopus pieces dry with paper towels and lightly brush with the remaining 2 tablespoons of olive oil.

   Tip: Dry octopus will develop a better char and won't stick to the grill grates.

4. 4

   Place the octopus pieces on the hot grill along with the lemon halves, cut-side down. Grill for 2-3 minutes per side until charred and slightly caramelized. Grill the lemon halves until golden brown.

   Tip: Don't move the octopus around too much; let it sit to develop a nice crust.

5. 5

   Arrange the fresh cucumber ribbons on a serving platter or individual plates, creating a bed for the grilled octopus.

   Tip: You can lightly salt the cucumbers a few minutes before plating to draw out excess moisture.

6. 6

   Top the cucumber with the grilled octopus pieces and drizzle generously with the herb and lemon dressing. Serve immediately with the charred lemon halves on the side for extra brightness.

   Tip: Squeeze the grilled lemon over the dish just before eating for maximum fresh citrus flavor.