Octopus Grilled Very Tender

Directions

1. 1
   Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute.
2. 2
   Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes.
3. 3
   Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid.
4. 4
   Bring to a boil on medium-high heat.
5. 5
   Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour.
6. 6
   Swish the octopus legs around with the tongs to remove the dark reddish membranes.
7. 7
   Drain the octopi, discarding the cooking liquid, and cool to room temperature.
8. 8
   Marinade/Vinaigrette:
9. 9
   Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil.
10. 10
    Lower heat and simmer until reduced by half, about 5 minutes.
11. 11
    Cool the vinegar mixture.
12. 12
    Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated.
13. 13
    Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling.
14. 14
    Add octopi to bowl and toss marinade overnight.
15. 15
    Preheat grill on high.
16. 16
    Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette.
17. 17
    Pour over the octopus and serve.