Octopus (tako) Recipe

Inspired by Shogun

Time2h

Serves4

Make Octopus (tako) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Cleaning the Octopus
Begin by rinsing the octopus under cold running water to remove any grit or sand. If the head is still intact, remove the beak and insides.
2
Boiling the Octopus
In a large pot, bring water to a boil. Add the octopus and cook for about 40-45 minutes, or until tender. You can check tenderness by piercing the thickest part of a tentacle with a fork.

3
Preparing the Marinade
In a bowl, combine olive oil, minced garlic, juice of the lemon, sea salt, black pepper, and paprika. Mix well.
4
Marinating the Octopus
Once the octopus is cooked and cooled slightly, cut it into serving pieces and place it in the marinade. Let it marinate for at least 30 minutes, preferably 1-2 hours.

5
Preparing the Skewers
Soak the wooden skewers in water for about 30 minutes to prevent them from burning on the grill.
6
Skewering the Octopus
Thread the marinated octopus pieces onto the soaked skewers, about 3-4 pieces per skewer.
7
Grilling the Octopus
Preheat your grill to medium-high heat. Grill the skewers for about 3-4 minutes on each side, or until they are slightly charred and heated through.

8
Garnishing and Serving
Remove the skewers from the grill and transfer the octopus to a serving platter. Drizzle with any remaining marinade and sprinkle with fresh parsley before serving.