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Export 5 ingredients for grocery delivery
Step 1
If frozen, allow to defrost completely in the fridge
Step 2
Preheat the oven to 300°F
Step 3
Bring a pot of salted water to boil. Submerge the octopus for 1 minute. Remove and rinse under cold running water.
Step 4
Prepare the bed of aromatics in a dish large enough to hold the octopus. Roughly chop everything you will be using and place the octopus on top.
Step 5
If your octopus is around 2 lbs, allow it to braise for about 2-hours. If it is closer to 4 lbs, you may need 3 or more hours.
Step 6
Pierce the flesh with a knife or fork to determine tenderness. It should go through easily.
Step 7
To finish, preheat your grill to High (or get out your blow-torch) and grill the octopus until the edges are slightly charred and the ends of the tentacles blackened.
Step 8
Rub down the meat with high-quality olive oil, preferably one of the more bitter Mediterranean styles and serve with a dish of flaky sea salt on the side and lemon wedges.
Step 9
Pomegranate Molasses is optional, but a tiny bit drizzled onto the octopus meat is surprisingly delicious. You can purchase Pomegranate Molasses at Middle Eastern stores or follow my recipe by clicking here.
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