Octopus - and the art of grilling
Years ago we lived in Greece where we learned to catch octopus in the little bay where we lived. We also used to visit a town called Galatas where some very untouristy old bars - full of old men - used to serve grilled octopus as a kind of tapas when you bought enough ouzo. I loved that stuff. Really loved the smoky, sweet salty sea-flavour of the very chewy octopus with a squeeze of lemon.
View from the waterfront at Galatas looking across to Poros
Grilling octopus might seem like a daunting task, reserved only for seasoned grill masters or adventurous home chefs. But don't be daunted. Cooking octopus is an art, and with a little patience, some preparation, and the right tools - in our case, the Kamado Joe Classic II - you can create a masterpiece. Today, we venture into the world of octopus grilling, and I promise you, by the end of this, you'll be ready to fire up your Kamado Joe Classic II for an unforgettable culinary adventure.
Why Grill Octopus?
Octopus, when cooked correctly, can be a showstopper on the plate. It has a unique, slightly sweet flavor and a tender, meaty texture that pairs well with a variety of seasonings and sauces. Grilling adds a smoky depth to its flavor profile that's nothing short of amazing.
Preparation is Key
Before we dive into the recipe, it's important to remember that the secret to a tender, perfectly grilled octopus lies in its preparation. Octopus needs to be tenderized before grilling, as it can be quite tough.
One popular method is to simmer the octopus in a pot of boiling water with some herbs and vegetables. An old Italian trick is to add a cork from a bottle of wine to the pot. It's believed to contain an enzyme that helps tenderize the octopus.
Grilled Octopus Recipe
Ingredients:
1 medium-sized octopus (about 2-3 pounds)
1 wine cork
1 onion, quartered
2 bay leaves
Salt and pepper to taste
1/4 cup olive oil
2 cloves garlic, minced
Lemon wedges for serving
Instructions:
Clean and Prepare the Octopus: Clean the octopus thoroughly, removing the beak and the eyes, and rinsing under cold water.
Tenderise the Octopus: In a large pot, bring water, the onion, bay leaves, and wine cork to a boil. Add the octopus, reduce the heat, and let it simmer for about 45-60 minutes, or until it's tender when pierced with a fork.
Marinate the Octopus: Remove the octopus from the pot and let it cool. Once cooled, cut it into pieces. Combine olive oil, garlic, salt, and pepper in a bowl. Add the octopus pieces and marinate for at least 2 hours.
Grill the Octopus: Preheat your Kamado Joe Classic II grill to medium-high heat. Grill the octopus pieces for about 4-5 minutes on each side, until they're nicely charred and crisp.
Serve: Serve the grilled octopus with lemon wedges on the side. It pairs well with a fresh salad, roasted potatoes, or simply a nice, crusty bread.
In Conclusion
Grilling octopus might be a bit out of your comfort zone, but it's a culinary challenge worth taking. It is unique, flavourful, and will surely impress your dinner guests. Plus, with your Kamado Joe Classic II, you're well-equipped to handle this task. So, fire up your grill, and enjoy the process. After all, as they say, the journey is as important as the destination.
