This is our family recipe and it’s a perfect appetizer (or main course) for any occasion. You will also probably need to visit your local Asian grocery store for your best selection of octopus.
1 2-pound octopus, thawed
1/2 cup highly quality EVOO
1/4 teaspoon paprika
1/4 kosher salt
3 cloves of garlic, pressed
3/4 cup of Fresh Italian parsley, finely chopped
10 kalamata olives, cut in half
The juice of one lemon and some zest
Freshly cracked pepper
Additional salt to taste
- Place octopus in a large pot and add just enough water to cover the octopus. Bring to a boil, then simmer on medium heat for about 45 minutes. Turn off heat and let octopus cool in hot liquid for an additional 30 minutes.
- Remove octopus and place on cutting board. Cut entire octopus in 2 inch pieces and place in a serving bowl remembering to clean the gunk from its head.
- Add remaining ingredients and toss.
- Let octopus marinade for at least 20 minutes and serve with quality crusty bread. *Note: after step two above, you may also grill pieces for 2 – 3 minutes per side for that wonderful char taste.