Grilled Octopus With Oregano

Grilled Octopus With Oregano

Yield: 12 Servings

3 2 pound octopuses,thawed if

- frozen,and rinsed

1 lemon,cut into 1/4 slices

2 t salt

1 t whole black peppercorns

1 1/2 c extra-virgin olive oil

1 (preferably greek)

1/4 c red-wine vinegar

2 1/2 T oregano,Dried

Cut octopus pouches (heads) from tentacles, leaving enough pouch to

keep tentacles attached in 1 piece (for small octopuses discard

pouches.) In a 8 quart kettle combine octopus pouches and tentacles,

lemon, salt, peppercorns, and water to cover by 1 inch and simmer

gently, covered, until octopus is knife-tender, 20 to 30 minutes. In

a colander drain octopus and cool until it can be handled. With

hands rub off purplish skin from pouches and tentacles (skin around

suction cups may not come off completely). In a large bowl whisk

together remaining ingredients and salt and pepper to taste and add

octopus, turning to coat. Marinate octopus, covered and chilled, 1

day.

Prepare grill.

Transfer octopus to paper towels to drain and reserve marinade. Grill

octopus on an oiled rack set 5 to 6 inches over glowing coals, turning

occasionally, until browned, about 6 minutes. Cut octopus into

bite-size pieces (leave small octopus whole) and toss with reserved

marinade. Octopus may be made 1 day ahead and chilled, covered.

Serve octopus at room temperature. Serves 12