Serves : 4 to 6
Preparation time : 10 minutes
Cooking time : 1h45
1 Tunisian octopus 1 kg (2,2 lbs)
60 ml (1/4 cup) red wine vinegar
5 ml (1 teaspoon) mountain oregano*
1 red onion, finely chopped
45 ml (3 tablespoons) capers
Extra virgin olive oil
45 ml (3 tablespoons) red wine vinegar
Fleur de sel
Fresh ground black pepper
— Preheat oven to 180 ˚C (350 ˚F).
— In a covered saucepan, place octopus, vinegar and oregano.
— Cook for approximately 1h45, turning the octopus once or twice during cooking time. Once ready, remove it from the saucepan and cool. Meanwhile, raise the oven temperature to broil. Cut the octopus in diagonal pieces and place on a baking sheet lined with parchment paper. Grill for 4 to 5 minutes.
FINALE — Serve the octopus on a finely minced red onion bed. Add capers, a generous drizzle of olive oil and vinegar. Sprinkle with fleur de sel and pepper.Delicious accompanied by Houmos.
TRICK — In summertime, sear the cooked octopus on the BBQ and cut it afterward. Delicious and spectacular!
NOTE — Grilled octopus is a Greek cuisine classic. Its flavor is delicate and its texture resembles chicken. I dare you to try it!
* Mountain oregano (from the Greek words «oros» which means mountain and «ganos» which means joy) has multiple tonic, curative and aromatic properties. It is sold dry on stems, and can be found in specialty stores.