Secret Recipe for Grilled Octopus Tentacles

Ingredients:

• 1 whole octopus (about 2.5-3 pounds), cleaned and thawed if frozen
• 6g green tea bbq seasonings
• 6 cloves garlic, smashed
• 3 bay leaves
• 2 lemons, halved
• Kosher salt
• 1/3 cup extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• Finely grated zest of 1 lemon
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• Freshly ground black pepper
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

Poach the Octopus:

• In a large pot, combine 6 quarts of water, smashed garlic cloves, bay leaves, lemon halves (squeeze juice into the water first), and 2 tablespoons of salt. Bring to a boil.
• Hold the octopus by the head and dunk the tentacles in and out of the boiling water three times until they curl. Submerge the entire octopus into the pot and adjust the heat to maintain a gentle simmer. Cook until a paring knife inserts easily into the thickest part of the octopus, about 1 hour to 1 hour 15 minutes. Turn off the heat and let the octopus sit in the liquid for 15 minutes. Transfer it to a cutting board and let it cool for another 15 minutes.

Prepare the Marinade:

• In a large bowl, stir together the olive oil, sliced garlic, lemon zest, oregano, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper.

Marinate the Octopus:

• Cut off the head from the octopus (discard or save for another use) and cut the remaining leg portion into 8 individual tentacles. Toss the tentacles in the marinade to coat evenly. Refrigerate for at least 2 hours or up to overnight for deeper flavor.

Grill the Octopus:

• Remove the octopus from the refrigerator and let it come to room temperature for about 30 minutes. Preheat a grill to medium-high heat. Remove the tentacles from the marinade, letting any excess oil drip back into the bowl (save the bowl and marinade for later). Grill the tentacles until lightly charred and crisped all over, turning occasionally, for about 6-8 minutes.

Prepare the Dressing:

• In the bowl with the leftover marinade, whisk in 3 tablespoons of olive oil, 2 tablespoons of fresh lemon juice, and 2 tablespoons of red wine vinegar. Taste and adjust with more salt and pepper if needed.

Garnish and Serve:

• Scatter thinly sliced celery on a serving platter and sprinkle lightly with salt. Top with half the olives, then the grilled octopus tentacles. Spoon any remaining dressing over the octopus. Garnish with the remaining olives, crushed Marcona almonds, chopped parsley, and celery leaves. Serve with lemon wedges on the side.

Enjoy Your Grilled Octopus Tentacles!

• This dish brings together the smoky char of the grill with the tender texture of the octopus and a vibrant, flavorful marinade. It’s perfect for a Mediterranean-inspired meal or a special appetizer. The combination of spices and citrus creates a delightful balance of flavors that will impress your guests.