Ingredients
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¼ cup Kosher Salt
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2 Bay leaves
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1 tablespoon Black Peppercorns
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One 7-pound Octopus
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½ cup plus 2 tablespoons lemon Olive Oil
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¼ cup White Wine Vinegar
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2 Finely grated Lemon Juice
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4 large stalks Celery
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4 large Scallions
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½ cup chopped fresh flat-leaf Parsley
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1 Lemon Juice
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Freshly ground Black Pepper
Directions
Small octopus sometimes weighing as little as 4 ounces prepared in all sorts of ways can be found in tapas bars all over Spain. Larger specimens, like the one I use here, have a very different texture. And they are, frankly, a pain in the neck to peel, so I don’t peel them until after they’re cooked. Then the purplish skin slips right off. Like calamari, octopus is best if cooked either very briefly a few minutes or at a very slow simmer for an hour or two, or even longer depending on the size. Anything in between will result in a chewy, tough texture. In Puerto Rico, we like our octopus salad nice and juicy, so there is plenty of dressing for this salad. There is also a good amount of celery, which complements the rich flavor of octopus and adds a nice crunch.
Steps
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1
Done
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Bring 4 quarts water, the salt, bay leaves, and peppercorns to a boil in a large nonaluminum pot. Slip the octopus into the water and return to a boil. Adjust the heat so the liquid is barely simmering and cook until the octopus is tender, but not mealy or mushy, when poked with a paring knife, 2 to 2½ hours. You can tell when the octopus is close to being done because the purple skin at the thick base of the arms will start to peel back, exposing the white flesh. Drain the octopus in a colander and let sit until cool enough to handle. The octopus can be cooked up to 2 hours before grilling. Keep at room temperature; do not refrigerate. |
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2
Done
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While the octopus is cooling, whisk the ½ cup of the lemon olive oil (or olive oil), the vinegar, and lemon zest in a large bowl until blended. Add the celery, scallions, and parsley and toss well. |
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3
Done
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When the octopus has cooled, cut between the arms to separate them from the head and from each other. Discard the head. (Some people eat the head, but I don’t care for it.) Wipe off the purple skin from the arms, being careful around the suckers you want to keep those intact. The easiest way to do it is to hold the thick end of an arm and swipe with your fingers along the whole length of the side of the arm opposite the suckers. Discard all the skin and place the cleaned arms in a shallow baking dish. Drizzle the 2 tablespoons lemon olive oil (or olive oil) and the lemon juice over them. Season liberally with salt and pepper. Let the octopus marinate at room temperature for up to 2 hours, occasionally turning the arms gently in the marinade. |
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4
Done
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Heat a gas grill to high or build a hot charcoal fire. |
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5
Done
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Grill the octopus, turning once, until well browned, even charred in spots, on both sides, about 8 minutes. While they are still warm, cut the octopus arms crosswise into ½-inch-or-so pieces. Add them, while still warm, to the dressed vegetables and toss. Serve immediately, or let stand for up to 30 minutes, tossing occasionally. |
