Grilled Octopus
½ Kilo – Octopus – about one whole medium size
octopus
1 Cup – White wine
¼ Cup – Parsley – fresh, chopped
¼ Cup – Oregano – fresh, chopped
½ TBS – Paprika
½ TBS – Salt
½ TBS – Black ground pepper
5 – Kalamansi - juice of
Trim octopus
Remove
the head directly above the vents
next to
the eyes
Remove
tentacles at the point where they
flare
from the mid-body
Discard
the mid-body
Cut
removed the beak buy laying the tentacles
flat and
cutting the beak out in a circular fashion
Cut
tentacles apart from each other
Remove
and discard the organs in the head
Peel the
skin off the outer part of the head
Rinse and wash
Rinse
the octopus parts and scrub the suckers of the tentacles to remove bacteria
Marinate, Boil, & Grill
Marinate
in white wine and all the other ingredients for an hour.
Transfer
all to a pot and boil for 90 minutes.
Grill on
an open flame for 3-4 minutes allowing slight char, but moving the octopus
regularly to prevent burning.
Serve
with the broth from the boil.
Goes well with pepper infused rhum Bloody Marys.
