Central MarketRecipes

Step 1

Place all ingredients in a large stock pot and cover with water. Bring to a boil over medium-high heat, then immediately reduce to a simmer. Cook until the octopus is tender, with a knife easily entering the leg, 60-90 minutes.

Step 2

While the octopus is cooking, quarter oranges and squeeze the juice into a large bowl. Add the squeezed oranges to the bowl. Repeat with the lemon. Add red pepper flakes, smashed garlic cloves, and olive oil to the large bowl and stir to combine. Set aside.

Step 3

Once the octopus is done, remove stock pot from heat. Let the octopus cool to room temperature in the liquid. Once cool, remove the octopus and cut the legs. Discard the head and the beak.

Step 4

Place the octopus legs into the marinade and stir. Cover and let marinade fat room temperature for 1 hour.

Step 5

When ready to grill the octopus and vegetables, preheat your grill to high heat. Remove octopus from marinade and place directly over head. Grill for 3-4 minutes, then turn the tentacles and grill for another 3-4 minutes. Slice red bell pepper in half and brush with olive oil grill until lightly charred, 4-5 minutes per side.

Step 6

In a large bowl, whisk together EVOO, lemon juice, oregano, parsley, salt, and pepper. Slice the octopus legs into one-inch pieces and chop bell pepper into bite-size pieces. Add the octopus, bell pepper, tomatoes, olives, red onions to the bowl and toss. Add salt and pepper to taste. Serve with crusty bread.