1. Heat a large dry pot on medium-high heat and flash sear the octopi to release the juices, about 1 minute. 2. Cover with a lid, turn the heat down to simmer, and cook the octopi for about 45 minutes. 3. Add the onion, carrot, bay leaves, garlic, red wine vinegar, water, oregano, parsley stems and peppercorns and place a weight on on top of the octopi so that they stay immersed in the liquid. 4. Bring to a boil on medium-high heat. 5. Then lower to a gently simmer until the octopi are tender, about 45 minutes to 1 hour. 6. Swish the octopus legs around with the tongs to remove the dark reddish membranes. 7. Drain the octopi, discarding the cooking liquid, and cool to room temperature. 8. Marinade/Vinaigrette: 9. Put the garlic, balsamic vinegar, pepper sauce, and shallot in a small saucepan on medium-high heat and bring to a boil. 10. Lower heat and simmer until reduced by half, about 5 minutes. 11. Cool the vinegar mixture. 12. Put the cooled vinegar mixture, capers, and parsley in a large bowl and whisk in the olive oil until incorporated. 13. Taste to adjust the seasoning and add lemon juice, salt and pepper to taste. Remove 1/3 of the vinaigrette and reserve for after grilling. 14. Add octopi to bowl and toss marinade overnight. 15. Preheat grill on high. 16. Grill the octopi for about 3 to 4 minutes on each side and serve with the reserved vinaigrette. 17. Pour over the octopus and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
