COOKING OCTOPUS TENTACLES RECIPES

Steps:

• Fill a large pot 1/2 full with water. Add 2 tablespoons kosher salt, peppercorns, and the wine cork; bring to a boil over high heat.
• Meanwhile, place octopus on a cutting board. Using a wooden spoon or meat mallet, pound the octopus multiple times, starting in the middle and moving down each tentacle to tenderize the meat.
• Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water. Bring water back to a boil, reduce heat to low, cover, and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill octopus until charred on all sides, 3 to 4 minutes per side.
• Remove from heat, slice into pieces, and place on a serving platter. Drizzle with extra virgin olive oil, squeeze lemon over top, sprinkle with parsley, and season with salt and pepper to taste. Serve immediately.

Steps:

• After cleaning and removing the octopus skin, boil the water in a pot and add the octopus along with the baking soda. Boil the octopus for about 20 minutes.
• Meanwhile, prepare the dressing of finely chopped garlic, olive oil, chopped oregano and the squeezed juice of 1 lemon.
• Cut the boiled octopus tentacles , pour the dressing, cover the dish and leave it to marinate for 1 hour.
• The flavored octopus tentacles are baked on a plain or grill pan for about 10 minutes.
• Transfer the tentacles into a plate, pour the squeezed juice from the remaining half of the lemon over them and serve them with slices of the other half of the citrus.
• The pan-fried octopus tentacles are very tasty.