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We were at Week’s Fish Market earlier this week to pick up some fresh grouper & some of their salmon dip, smoked and made on premises. Week’s is a hidden gem tucked into a strip mall in Old Bonita Springs.
Back to the grilled octopus – Rob spied a large fresh one in the fish case and had to have it. It reminded him of the Octopus he ordered in a seafood restaurant in Florence, Italy a number of years ago. The giant whole octopus was served to him on a round platter. It was huge! And, I couldn’t believe he was actually going to eat it. Well… after watching him devoir the first large tentacle, I thought, “What the hell. I’ll give it a try.” It was amazing! Now every time we go to a restaurant that serves grill octopus, we both order it. Some has been very good, but nothing compared to our Florence experience!
GRILLED OCTOPUS and veggies
- 2 pounds fresh octopus (baby, medium, or large)
- olive oil
- 2 garlic cloves , roughly chopped
- Juice from 1 lemon
- salt and pepper to taste
- 1/2 teaspoons dried oregano
- 2 teaspoons chopped fresh parsley
- Place octopus in a pot and cover with enough water. Bring to a boil. Boil for 40 minutes.
- Remove octopus from hot water, rinse and place in a bowl. Drizzle with olive oil and add chopped garlic. Let is cool and rest at room temperature, for 30 minutes to 1 hour.
- Preheat a gas grill to medium-high heat.
- Slice octopus tentacles. Grill for 3-4 minutes per side, until charred.
- Remove from heat and place in a bowl.
- Drizzle with olive oil and add lemon juice. Season with salt and pepper. Sprinkle some oregano (optional) and parsley on top. You can also add some chopped garlic, too (optional).