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.