Grilled Octopus with Garlic

Instructions

1. 1

   Fill a large pot with water and add bay leaves and half the lemon. Bring to a boil, then carefully submerge the cleaned octopus. Simmer for 35-40 minutes until the tentacles are tender when pierced with a fork.

   Tip: The octopus will turn from purple to reddish-brown when cooked through.

2. 2

   Remove the octopus from the pot using tongs and let it cool slightly on a cutting board for 5 minutes.

   Tip: Reserve 1 cup of cooking liquid if you prefer a milder garlic sauce.

3. 3

   Pat the octopus dry with paper towels, then cut the tentacles into 3-4 inch segments, leaving some longer pieces for visual appeal.

   Tip: Dry the pieces thoroughly to achieve better grill marks.

4. 4

   Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook for 2-3 minutes, stirring constantly, until fragrant but not browned. Remove from heat and stir in red chili flakes, sea salt, and black pepper.

   Tip: Don't let the garlic burn or it will become bitter.

5. 5

   Preheat your grill to medium-high heat (around 400°F). Lightly brush the octopus pieces with some of the garlic oil.

   Tip: If using a charcoal grill, wait until coals are glowing and spread them evenly.

6. 6

   Place octopus pieces directly on the grill grates and cook for 2-3 minutes per side, rotating for crosshatch marks. The edges should char slightly while remaining tender inside.

   Tip: Use a grill basket if pieces are small to prevent them from falling through the grates.

7. 7

   Transfer grilled octopus to a serving platter and drizzle generously with the remaining garlic oil and its crusty bits.

   Tip: Work quickly while the octopus is still warm to help it absorb the garlic flavor.

8. 8

   Squeeze fresh lemon juice over the top, sprinkle with chopped parsley, and serve immediately with crusty bread or alongside grilled vegetables.

   Tip: Serve with additional lemon wedges on the side for guests to adjust acidity to taste.