Ingredients
- 1 octopus
- 10 cl of olive oil
Preparation
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For perfectly cooked octopus, the chef recommends washing each octopus tentacle individually the day before and then freezing it.
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The same day, cook the octopus in boiling water at a low boil for between 45 minutes and 1 hour. The time varies depending on its size. Test the cooking using a skewer: if it easily goes through the flesh, it’s ready.
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Place the octopus in the refrigerator and let it cool for at least 4 hours – then you will be able to handle it more easily.
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Separate the tentacles, brush them with olive oil and place them on a very hot grill. Cook them on the coals for 3 to 4 minutes, until the skin is nice and crispy. Serve with peas cooked al dente on the coals.
