Octopus (tako) Recipe

Inspired by Izakaya 88

Time1h 30m

Serves4

Make Octopus (tako) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Clean the Octopus
Start by cleaning the octopus. Rinse it under cold water, removing any ink sacs and beak. If it’s not already done, you may need to remove the skin and suckers depending on your preference.
2
Prepare the Marinade
In a bowl, mix olive oil, minced garlic, sea salt, black pepper, and the juice of half the lemon to create a marinade. Optionally, add paprika and red chili flakes if you like some heat.

3
Marinate the Octopus
Place the cleaned octopus in a large resealable bag or a bowl. Pour the marinade over the octopus, ensuring it’s well coated. Seal the bag or cover the bowl with plastic wrap, and let it marinate in the refrigerator for at least 1 hour, preferably overnight.
4
Grill the Octopus
Preheat your grill to medium-high heat. Remove the octopus from the marinade and shake off excess. Place it on the grill and cook for about 5-7 minutes on each side, or until it’s nicely charred and tender.

5
Plate the Dish
Once cooked, remove the octopus from the grill and let it rest for a few minutes. Slice it into bite-sized pieces and arrange on a serving platter.
6
Garnish
Sprinkle with chopped fresh parsley and squeeze the remaining lemon juice over the top. Serve warm as an appetizer or main dish.