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posted: 6/24/2014 5:30 AM

Grilled Octopus

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4 small octopi, about ½ pound each

2 tablespoons olive oil

½ clove garlic, pressed

Dash of blackened seasoning, optional

Juice of ½ lemon

1 tablespoon chopped cilantro

Heat grill to medium.

Prepare the octopus by removing and discarding the heads and beaks: Flatten the octopus with the tentacles down on a cutting board. Holding a small filet knife parallel to the cutting surface, slice off the head just below the eyes. Remove the beak by pressing the handle point of a wooden spoon up through the center of the tentacles and a marble sized piece of flesh that contains the beak will pop out the incision. Rinse and pat dry.

Toss the octopi in a bowl or plastic bag with the olive oil, garlic and seasoning to coat. Grill over medium heat suckers side down for 3 to 4 minutes. The tentacles will curl up and turn a burgundy color. Flip over and continue to grill for another 3 to 4 minutes.

Move to indirect heat and continue to cook till an internal temperature reaches 145-150 degrees.

The bite should snap like that of a naturally cased hot dog. Overcook and they will be rubbery.

Remove to a cutting board and slice into individual tentacles and toss In a bowl with the lemon and cilantro.

Serves eight to 10 as an appetizer or added to a fresh green salad.

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