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Note:Once you have your cooked, tender octopus, you need to let it rest and come to room temperature, and you can even refrigerate it for up to 24 hours before grilling as well. For me, the smoky flavor of a charcoal or wood grill is what gives grilled octopus its unique flavor, but you can use a gas grill if you must. The grilling time is minimal, but it really enhances the flavor of the octopus, creating crispy exterior bits, while keeping the interior tender. To serve, simply cut the octopus tentacles, and dress with extra virgin olive oil, lemon, salt and pepper.

Although I find it easiest to grill my octopus whole and then cut it into pieces before serving, you can cut it before grilling if you prefer. I like a lot of lemon with my seafood, so I serve it with additional lemon wedges.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.



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