Pulpo a la parrilla al estilo griego

Ingredientes

• 1 kilogram (2.2 pound) octopus
• 2 thick slices of lemon
• 2 tablespoons red wine vinegar
• 5 tablespoons extra virgin olive oil (+ extra to brush with)
• 3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 lemon (to serve with)

Preparación

1. 1

   If using frozen octopus thaw in the fridge overnight.

2. 2

   Add octopus, lemon slices, and red wine vinegar in a small to medium-sized cooking pot and pour 2½ to 3 cups water it's okay if it is not completely submerged. Bring to a boil then turn the heat to low.

3. 3

   Simmer covered for about 40 to 50 minutes. The octopus should feel tender when you run a knife through it but the skin should still look firm, don't let it cook to the point it falls off and turns mushy.

4. 4

   Cool the octopus. Remove the octopus from the pot and let it sit on a plate to cool down to room temperature.

5. 5

   Cut the octopus. Separate the legs from the body. It's easier if you cut the legs separately so you can turn them one by one on the grill. Discard the center part containing the teeth. Slice open the head in half and remove everything that's inside. Rinse the head under water if there is sand in it.

6. 6

   Heat a grill or grill pan over high heat. Brush the grates with oil. Brush also the octopus with a little bit of olive oil after pat-drying it with paper towels first.

7. 7

   Grill the octopus. Add the octopus to the grill and drop the heat to medium-high. Grill for 10 to 12 minutes overall flipping every 2-3 minutes. The octopus should be slightly charred and the skin should stop feeling slippery. Don't cook more than this so it won't end up dry.

8. 8

   Serve. Transfer the octopus to a plate. Mix vigorously the extra virgin olive oil and lemon juice in a small cup or bowl until uniform then pour over the octopus. Sprinkle the oregano on top and serve with some fresh lemon on the side.