Grilled Marinated Octopus

Ingredients

• One 2- to 2½-pound octopus, cleaned,
• ⅓ cup olive oil
• ⅓ cup red wine vinegar
• 6 sprigs oregano
• (Several sprigs thyme)
• 3 garlic cloves, smashed
• ½ teaspoon red pepper flakes
• ½ teaspoon salt
• Hide ingredients for (Shaved Fennel and White Bean Salad) 1 (Shaved Fennel and White Bean Salad) (opens in new tab) (Shaved Fennel and White Bean Salad)
  • 1 ½ to 2 cups cooked white beans, or one 15-ounce can, drained and rinsed
  • 1 medium fennel bulb (8 to 10 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, grated or minced
  • (2 teaspoons chopped fresh rosemary or sage)
  • ¼ to ½ teaspoon red pepper flakes, to taste
  • 2 tablespoons lemon juice, or to taste
  • 2 tablespoons chopped parsley or fennel fronds
  • Salt and black pepper to taste
  • (¼ cup Parmesan or Romano)

  Sub-recipe steps

  1. Have ready: 1 ½ to 2 cups cooked white beans, or one 15-ounce can, drained and rinsed
  2. Trim the stalks and fronds from: 1 medium fennel bulb (8 to 10 ounces)
  3. Very thinly slice the bulb crosswise (almost paper thin) with a mandoline, or sharp knife. Heat in a small skillet over medium-low heat: 3 tablespoons extra-virgin olive oil
  4. When the oil is warm, add: 2 garlic cloves, grated or minced; (2 teaspoons chopped fresh rosemary or sage); ¼ to ½ teaspoon red pepper flakes, to taste
  5. Allow the garlic to sizzle for 30 seconds, then remove from the heat and leave the oil to infuse for a few minutes. Combine the beans, fennel, and infused oil in a bowl with: 2 tablespoons lemon juice, or to taste; 2 tablespoons chopped parsley or fennel fronds; Salt and black pepper to taste
  6. Serve at room temperature or chilled. If desired, shave on top: (¼ cup Parmesan or Romano)
• (Arugula and boiled baby potatoes dressed with some of the octopus marinade)
• Crusty bread
• Drizzle of extra-virgin olive oil
• Lemon wedges