Grilled Octopus with Roasted Potatoes

 

Charred Octopus with Roasted Potatoes

Follow this link to prepare and cook your octopus. After octopus is cooked, marinate your octopus with olive oil, lemon, minced garlic, and oregano and/or thyme over night. Roast your olive oil coated and seasoned potatoes at 425 F for 30 minutes. I had a few of those tough organic tomatoes and roasted those as well. Roasting the tomatoes softened them up. The octopus is not overly charred, absolutely delicious. I had to overexpose the photo so you could see the octopus pieces.

Drain octopus and bring to room temperature. Place octopus on an oiled grill rack suitable for outdoor grilling. Get the outdoor grill good and hot. Place rack on grill and get a nice char on the octopus pieces. I added Jamaican pimento wood chips (allspice) over the briquets to get a nice woodsy flavor to the octopus. Keep an eye on them so they don't burn. Next time I'll add the smaller pieces of tentacles later since they char at different rates.

When charred, toss octopus and potatoes along with seasonings of your choice in a large bowl. I did add a little ground chorizo but next time I'll cut the chorizo into coins. Close your eyes, you're now enjoying a meal just as if you were sitting on the banks of the Mediterranean Sea. The octopus was very tender; (Gary and I both thought it would be tough but it was not). Gary had several helpings. Truth be told it could have stood a sauce of some type. Probably ladolemono. Next time.

 Enjoy !