This grilled octopus is probably the most fun thing I’ve made, weighing at a whopping 8 lbs. I grew up eating those mini grilled octopus tentacles you get at dim sum so I thought I would do a version of it myself. You don’t need a huge octopus like this to make this recipe, but the bigger the better.
- ¼ cup salt
- 1 lemon (cut into quarters)
- 10 cloves garlic (smashed)
- 1 onion (cut into quarters)
- ½ cup olive oil
- 10 cloves garlic (minced)
- 1 tbsp dry herbs (basil, parsley, dill) (1 tbsp each herb)
- Remove the head off the octopus then push the beak out. (The beak should be located in the center and is black in colour).
- Cut into individual tentacles.
- Dip the tentacles 3 times for 3 seconds each time before fully submerging the tentacles into the boiling water that has been seasoned already.
- Reduce water to a simmer and let it cook for 30-40 minutes.
- After they are done cooking, submerge the tentacles into an ice bath for 10 minutes. (The octopus should be cooked at this point).
- Marinate the octopus for additional 10 minutes (or longer).
- Grill octopus on both sides until dark, char colour has been achieved.