Tender Grilled Octopus | zojirushi.com

Ingredients (serves 3):

2 lbs. octopus tentacles (fresh or pre-boiled)
1/2 cup white wine
1 bay leaf
2 garlic cloves, roughly chopped
2 organic lemons (1 to cook and 1 for garnish)
2 Tbsp. olive oil
Salt and pepper to taste
1/2 tsp. dried oregano
1 tsp. dried parsley

*This recipe was developed for the Indoor Electric Grill (EB-DLC10). Adjustments may be necessary when using other models.

1

Place octopus and wine in a pot and add enough water (not listed in ingredients) to cover. Add bay leaf, garlic and 1 lemon, cut in half. Turn heat to high and bring to a boil. Skim any scum and lower heat, simmer with lid on until octopus is tender, about 1 hour for fresh octopus to 2 hours for pre-boiled octopus.

2

Turn off the heat and keep in hot water until cool to the touch.

3

Drain, brush octopus with half the amount of olive oil, and sprinkle with salt and pepper.

4

Preheat the Indoor Electric Grill at HI for 6 minutes or until operation light turns off. Place octopus on the grill, cook for 2-3 minutes per side, or until it gets grill marks. Please be careful of the heated grill.

5

Turn off the grill and transfer octopus to a plate. Drizzle with remaining olive oil, and top with oregano and parsley.

6

Cut remaining lemon into wedges and serve with octopus.

7

Enjoy!