Whenever I’m at Standard Market, I can’t help but spend time in their seafood section. Even if I’m not going to buy anything, I love checking out the varieties of shell fish, oysters and whole fish available. Everything is incredibly fresh and clean. If you see something that you haven’t made before and wonder how to make it, the fish mongers at the counter are always willing to lend a hand with tips and recipe recommendations… which is why I ended up buying some tenderized octopus for Mike and I to grill.
I’ll admit that handling the octopus was “interesting” for me. When I held it, the tentacles felt like they could wrap around my fingers as if it were trying to hold my hand. I don’t think I’ve ever truly appreciated how beautiful octopus is until I handled one myself, without a fork and knife. The details were so well-defined and beautiful to shoot. Getting the best, freshest ingredients is so important in capturing how special a recipe can truly be.
Believe it or not, this is very easy to make. You basically rub it with olive oil, grill it and then squeeze the juice from one lemon (or lime) over the top. We ate ours with pico de gallo and it was absolutely delicious and refreshing… very similar to a ceviche.
As I mentioned in my Cucumber Salad post, I will be taking a mini break from the blog for the next couple of weeks and will be back in June. I will be traveling and completing a much anticipated photography project. I’ll share more with you when I get back. Cheers!
1 or 2 tenderized baby octopus
Note: Your local seafood market will prep it to grill.
Olive oil for drizzling
Juice from 1 lemon or lime
Note: 1 lemon or lime per octopus
Pico de gallo, if desired
Cilantro, if desired
Salt and pepper to taste
1. Pre-heat the grill. Turn all burners on high or if using charcoal assemble charcoal on one side of the grill.
2. Rub octopus with olive oil and drizzle with salt and pepper.
3. Grill octopus for 6 or 7 minutes per side.
Note: Don’t exceed 20 minutes or it will become too tough.
4. Remove from grill and drizzle the juice of one lemon or lime over the top.
5. Serve with pico de gallo and cilantro, if desired or use other garnishes of choice.
Note: One octopus makes a great appetizer to share, but if using as an entree, one octopus per person is recommended.
All images © Regan Baroni 2015.