Grilled Mediterranean Octopus

9 Jan

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The new year brings new promise, new goals and a new approach to how we treat ourselves and others.  After the roller coaster that was the Fall of 2013 (ok, all of 2013), Joe and I are very much welcoming a clean slate, a fresh start and a hopefully more balanced year ahead! 

Two amazing things happened this holiday season. 

1. Joe and I were able to experience an unbelievable amount of support and encouragement from the friends and family in our lives.  After the high of our wedding weekend (where we also felt the love big time), we experienced the most trying time of our new life together.  And we couldn’t have gotten through it without the people who rallied to surround and support us.  We were given a unique gift:  to understand how we can be there for our loved ones in the future, through the good and the bad.  

2. Danielle and Carlo were in town for 2+ weeks!!!  I just love having them around.  They make everything funnier and more delicious!  And thanks to a cancelled flight back to the frozen East Coast, we got even more time together. 

For New Year’s Eve, the four of us got together at our house for a feast of epic proportions.  A mezze platter, grilled octopus, fish sauce wings from Pok Pok, mussels in a white wine sauce, lamb meatballs from The Meatball Shop, and a lemon bundt cake after we had no room left in our bellies.  Before the “meal”, we popped some champagne and walked down to the beach to watch the last sunset of 2013.  See ya!  ImageImage

D made some impressive Old Fashioneds, which we sipped on while cheering on Duke Football as they almost took town Texas A&M.  We cooked, ate, sat and drank, cooked, ate, sat and drank.  Repeat that a few times and I’d say it was the perfect NYE!  And the best part about it was that D & C spent the night, so when we woke up the next morning we made breakfast and drank mimosas while writing our new year resolutions together.    Image

Back to the octopus.  I went down to the fish market at the Redondo Beach pier and picked up 2 lbs of these little suckers, blanched them, marinated them overnight and then the boys threw them on the grill a few minutes before we were ready to eat.  ImageImageImageImageImage

Grilled Mediterranean Octopus

2 lbs octopus

A few bunches of herbs (I used parsley, oregano, green onions)

6 bay leaves

1/4 cup olive oil

juice of 1 lemon

2 T. chopped fresh oregano

1/2 tsp. chile flakes

Black pepper and salt

1. Bring a large pot of salted water to a boil and blanch the octopus for about 90 seconds.   Remove the octopus from the water and drain.

2. Meanwhile, preheat the oven to 300 degrees.  Line the bottom of a Dutch oven with the bundles of herbs and the bay leaves.  Place the octopus on the herbs, cover the pot and cook until the octopus are tender (about 90 minutes). 

3.  Mix together the olive oil, lemon juice, oregano and chile flakes.  Marinate the octopus in this mixture for at least an hour and up to 24 hours.

4. When ready to cook, get your grill super hot and grill the octopus until they are nice and charred.  Drizzle with olive oil, some lemon juice and black pepper.  Enjoy with some feta and warm bread!Image

Here’s to a Healthy and Happy New Year!  Cheers!!

 

 

 

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One Response to “Grilled Mediterranean Octopus”

  1. Danielle Levanas January 10, 2014 at 2:49 am #

    o yes yes yes yes yes!!

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