1/2 extra cup extra virgin olive oil Olive oil
3 teaspoons salt
3 teaspoons oregano
3 medium garlic cloves, very finely chopped
1 lemon, juice
PREPARING THE OCTOPUS
STEP 1Wash the octopus well. Cut off the octopus at the base of the head just below the eyes. Cut and separate the octopus’ individual limbs near where they attach to the beak. Turn the octopus’s head over, remove and discard any entrails. Wash the octopus’ head well.Remove the skin from the octopus’ head. Cut the octopus head into 8 pieces.
STEP 2 Fill a medium pot with water and bring to a boil. Remove the pot from the heat and carefully lower the octopus. Leave it there for 30 minutes.STEP 3 After 30 minutes, we take the octopus out of the pot, put it in a container with ice water and let it stand for half an hour. Then strain the octopus and place it in a clean bowl lined with dry paper towels. Also, cover it with paper towels before wrapping it in plastic wrap or aluminum foil. Refrigerate overnight.
PREPARING THE DRESSING
STEP 1: Mix the extra virgin olive oil, salt, oregano, garlic and lemon juice.Mix well and let stand.
GRILLING THE OCTOPUS ON THE GRILL
STEP 1 Heat the grill to medium-high heat before placing the octopus pieces on the grill. Grill on both sides until brown and slightly charred streaks appear. After roasting, cut the octopus limbs into 3 or 4 pieces each and place in a serving bowl. Pour the dressing over the octopus and mix well.SERVE THE OCTOPUS
STEP 1 Serve immediately and enjoy!
STEP 2 The recipe serves 8 to 10 people as a starter. Kali Orexi!