Recipe - Grilled Octopus In Red Wine Marinade

3 2 pound octopuses, thawed
if frozen and rinsed
1 Lemon, cut into One fourth "slices
2 teaspoon Salt
1 teaspoon Whole black peppercorns
1 One half cup Extravirgin olive oil
(preferably Greek)
One fourth cup Redwine vinegar
2 One half tablespoon Dried oregano

Cut octopus pouches (heads) from tentacles, leaving enough pouch to keep
tentacles attached in 1 piece (for small octopuses discard pouches.) In a 8
quart kettle combine octopus pouches and tentacles, lemon, salt,
peppercorns, and water to cover by 1 inch and simmer gently, covered, until
octopus is knifetender, 20 to 30 minutes. In a colander drain octopus and
cool until it can be handled. With hands rub off purplish skin from
pouches and tentacles (skin around suction cups may not come off
completely). In a large bowl whisk together remaining ingredients and salt
and pepper to taste and add octopus, turning to coat. Marinate octopus,
covered and chilled, 1 day.

Prepare grill.

Transfer octopus to paper towels to drain and reserve marinade. Grill
octopus on an oiled rack set 5 to 6 inches over glowing coals, turning
occasionally, until browned, about 6 minutes. Cut octopus into bitesize
pieces (leave small octopus whole) and toss with reserved marinade.
Octopus may be made 1 day ahead and chilled, covered. Serve octopus at room
temperature. Serves 12 Typed in MMFormat by cjhartlin@msn.com Source: The
Best of Gourmet

Posted to MMRecipes Digest V4 #8 by "Cindy Hartlin"
cjhartlin@email.msn.com on Feb 16, 1999