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Ingredients
- 3 lb octopus - (to 3 1/2)
- 1 sm onion coarsely minced
- 1 x celery stalk coarsely minced
- 1 x carrot coarsely minced
- 6 x fresh flat-leaf parsley stems
- 2 x garlic cloves crushed
- 1 c. red wine
- 1/4 c. extra-virgin extra virgin olive oil
- 1 x garlic clove thinly sliced
- Â Â Zest of 1 lemon
- 1/2 tsp crushed red-pepper flakes
- 1/4 c. picked fresh flat-leaf parsley leaves
- 1/4 c. extra-virgin extra virgin olive oil
- Â Â FOR SERVING
- Â Â Coarse salt to taste
- Â Â Freshly grnd white pepper to taste
- 2 Tbsp. extra-virgin extra virgin olive oil plus more
- Â Â Freshly-squeezed lemon juice
Directions
- Clean octopus leaving the outer skin on the tentacles. Separate heads from the bodies. In a heavy-bottomed saucepan, place octopus, onion, celery, carrot, parsley, garlic, wine, oil, and the corks from 4 wine bottles. Bring to a boil, and simmer, covered, over medium heat till the octopus is fork tender, 45 to 60 min. Remove from heat, and let cold (This process tenderizes the meat). When completely cooled, remove the outer skin from the tentacles.
- Prepare marinade: In a medium bowl, combine garlic, lemon zest, red-pepper flakes, parsley, and extra virgin olive oil. Add in octopus and stir to combine. Cover and let marinate, refrigerated, for at least 6 hrs and up to 2 days.
- Heat a grill pan over medium-high heat. Season marinated octopus with salt and pepper. Drizzle grill pan with 2 Tbsp. oil. Drain octopus, and grill till well browned on both sides. Serve drizzled with extra virgin olive oil and lemon juice.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 476g | |
| Recipe makes 4 servings | |
| Calories 556 | |
| Calories from Fat 324 | 58% |
| Total Fat 36.57g | 46% |
| Saturated Fat 5.36g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 22mg | 1% |
| Potassium 192mg | 5% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.89g | 1% |
| Protein 42.48g | 68% |
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