Grilled Octopus

Ingredients

• 2 tbsp kosher salt
• 1 tbsp black peppercorns
• 1 wine cork
• 3 1/2 lbs octopus, head and beak removed
• 2 tbsp extra-virgin olive oil
• 1/2 medium lemon
• 1/2 tbsp minced fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Fill a large pot half full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
2. Meanwhile, 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.
3. Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
4. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. Grill octopus until charred on all sides, 3 to 4 minutes per side.
6. Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra-virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.