One of my personal favorites of all time! Cook, marinate overnight, grill, boom!
- octopus 1 whole (about 1.5kg)
- bay leaves 2
- onion 1, quartered
- carrot 1, chopped
- celery 1 stick, chopped
- black peppercorns 1 tbsp
- extra-virgin olive oil 250ml
- white wine vinegar 125ml
- garlic 1 clove, crushed
- dried oregano 1 tbsp, plus a pinch more
- lemon 1/2
- sea salt flakes
Wash the octopus well under cold running water. Remove the beak, ink sac and eyes. Put into a large pan with the bay, onion, carrot, celery and peppercorns.
Pour over cold water, until the octopus is covered. Pressure cook on high for 14 minutes. (Or bring to a boil, and simmer gently with the lid on for 1 – 1½ hours.)
Once cooked, a knife should go through the tentacles without much resistance.
Remove from the heat, and allow to cool completely in the liquid.
Drain the cooled octopus and cut into bite-size pieces. Whisk the olive oil, vinegar, garlic and oregano in a large bowl with some salt. Add the octopus pieces, and leave to marinate in the fridge for at least 2 hours, or preferably overnight.
Heat a griddle pan to high, and drain the octopus from the marinade. Sear the pieces for 2-3 minutes until heated through and starting to crisp and char.
Transfer to a serving plate and sear the remaining pieces. Squeeze over the lemon, add a pinch more oregano and a little sea salt to serve. I use my Mediterranean sea salt – makes all the difference!