Intimidating at first glance, preparing and cooking octopus is easier than it seems. The octopus must first be boiled, then left to cool almost completely in the water in which it was cooked. It is then placed in a marinade for about half an hour to flavour the meat before it is cooked on the grill. The execution of the dish is very easy, but consider the total time, about an hour and a half. If done properly, you will have the most delicious and tender seafood there is, while the grilling will enhance the octopus’ natural salinity giving it a nice smoky aroma. Like in most coastal regions in Italy, it can be served as a main dish or as an appetizer with some lemon, a simple salad or some grilled vegetables.

Ingredients (Serves 4-6 people)

• 1,5 octopuses (medium size), eyes and beak removed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons kosher salt
• ½ lemon
• Handful of minced fresh parsley
• Pinch of dry oregano
• Salt and pepper to taste

Preparation

Fill half a large pot with water and warm on medium to medium-high heat. Meanwhile, cover octopus with kosher salt and clean it in cold running water. Place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat. Eliminate the eyes, the tip of the tentacles and horned “beak”, where the tentacles meet in the middle, using the tip of a knife. Turn head inside out before boiling.

Dip tentacles into the boiling water 3 times, holding them in the water 2 to 3 seconds each time, until the tentacles curl up. Then, submerge entire octopus in the boiling water. Reduce heat to medium-low, cover and simmer for about 30 minutes. Remove from heat and cool for 30 minutes in the water where it was cooked or transfer to a large bowl filled with ice and water if you are in a hurry.

Cut octopus into pieces, cutting the head, slicing it in two, and the tentacles two by two.

Marinate the octopus. In a bowl, mix the extra virgin olive oil with salt, pepper, parsley, oregano and a squeeze of lemon juice. Put the octopus pieces in the bowl and mix well, then let it rest in the fridge for 15 to 30 minutes.

Preheat an outdoor grill to medium-high heat and lightly oil the grate. Grill octopus until charred on all sides, 5 to 7 minutes per side. Remove from heat, slice into pieces and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top and season with salt and pepper to taste. Serve immediately.