Greek Grilled Octopus

• Gluten free
• Paleo

• Seafood

  • 1 Octopus (~ 2 pounds

• Produce

  • 4 cloves Garlic
  • 1 Lemon
  • 1/2 Onion
  • 2 tsp Oregano, dried
  • 3 sprigs Rosemary
  • 6 sprigs Thyme

• Baking & Spices

  • 1 tsp Peppercorns, black
  • 1 Salt and fresh ground pepper
  • 1 tsp Sea salt

• Oils & Vinegars

  • 7 tbsp Olive oil, Extra Virgin

Found on jeanetteshealthyliving.com

Description

Ingredients

• 1 octopus (~ 2 pounds), cleaned
• 2 teaspoons dried oregano
• 2 sprigs rosemary
• 4 sprigs thyme
• ½ onion
• ½ lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt
• ¼ cup extra virgin olive oil
• ½ lemon, juiced
• 4 cloves garlic, minced
• 1 sprig rosemary
• 2 sprigs thyme
• salt and fresh ground pepper, to taste

Directions

• Place octopus in pressure cooker. Add oregano, rosemary, thyme, onion, lemon, olive oil, peppercorns, salt and water to cover; bring pressure to high; then reduce heat to low and cook 10 minutes. Turn off heat and let pressure release naturally. Remove to a cutting board and cut tentacles from body and cut body into several pieces.
• In a large bowl, mix together Marinade ingredients; add cooked octopus pieces; let marinate until ready to grill, at least one hour. Remove octopus from marinade; reserve marinade.
• Heat grill to high; lightly oil grill; grill octopus pieces until lightly charred, about 3 minutes per side.
• Cut up grilled octopus and drizzle with reserved marinade.