Tasting Notes

The octopus, juicy, moist, tender, bit of a char taste goes well with the tart lemon sauce, the potatoes crusty on the outside, creamy on the inside, the grilled crusty bread, a nice crunch, perfect with everything else. The tomatoes, sweet, luscious, with that great fruity olive oil.

What You Need – The Sauce For the Octopus.

1 lemon, cut in half and grilled on the BBQ.
1 teaspoon red pepper flakes
3 cloves garlic, peeled and minced
1/4 cup olive oil and red wine vinegar.

2 tablespoons fresh parsley, diced.

2 teaspoons dried oregano.

1/2 teaspoon red chilli flakes.

1/2 teaspoon black pepper.

1 teaspoon salt.

Method

Take all your ingredients, except for the lemon, mix in a small bowl and then set aside.

What You Need – For The Potatoes

2 large potatoes.

Salt and pepper.

2 tablespoons olive oil.

Method

Wash the potatoes and then cut up into little chunks. Dry the chunks with paper towels, place in a small bowl, add the olive oil, add salt and pepper to taste.

Turn on your air fryer (we used ours, faster than doing them in an oven). Preheated it to 375 degrees Farenheit, added the potatoes on the air fry setting and they were done in 15 minutes. If you do them in your oven, 400 degrees Farenheit, they will take about 20 to 25 minutes, they are done when you pierce them with a sharp knife and the tip goes through easily.

What You Need – For The Tomatoes

1 large heirloom tomato.

Salt and pepper.

1 tablespoon top quality olive oil.

Method

Cut up the tomato into four thick slices, drizzle with the olive oil and season to taste with salt and pepper.

What You Need – Cooking The Octopus

The octopus needs to be cooked first to tenderize it and then you can grill it.

1 large pot big enough to hold your octopus.

Fill the pot with water and bring to a boil on your stove top.

Once the water is boiling add the octopus, followed by:

1 medium onion cut in half, no need to peel it.
1 bay leaf.
20 peppercorns.
1 teaspoon salt.
3 tablespoons olive oil.

Reduce heat to a simmer, cook octopus until tender, 30 to 45 minutes, time depends on how big your octopus is.

The octopus will be ready when it’s tender, allowing the tip of a sharp knife to go through easily through the most fleshy part of the octopus.

Now drain the octopus using a colander. Let it sit for a few minutes, ensuring all the water from the octopus is gone. Now brush the octopus with olive oil and then you are ready to grill.

What You Need – Grilling the Octopus, Baguette, Lemons

1 lemon.

1/2 baguette.

Your cooked octopus.

Method

Place the octopus on the BBQ, preheated at 400 degrees Fahrenheit. It will take about 8 minutes for the octopus to be ready. Turn it over once or twice to ensure all sides are grilled.

Cut your lemon in half, add to the BBQ , as well as the baguette, at the four minute mark. Once the lemon is done squeeze the juice from it over the octopus.

Put the octopus on a serving plate and pour the sauce over it and then you are ready to cut it up. First cut off the tentacles, the slice the rest up.

You are now ready to serve.

Delicioso