It depends on the size of the tentacles, but you will only. In a medium bowl, whisk together the olives, lemon juice, lemon zest, parsley, and remaining olive oil. Place the room temperature Octopus on an oiled grill over high heat for a very short period of time. When cooked, transfer it to a cutting board and separate tentacles into individual pieces. In large bowl, combine 1¾ cups lemon juice, soy sauce and red pepper. Pat the octopus legs with paper towels to remove excess water. Grill octopus until charred but not burnt, about 4 minutes per side. Remove octopus from the bag and brush with 1 tbsp olive oil, and season with salt and pepper.Ĭook octopus on a grill pan or grill on high-heat until the edges are crisp. When ready to serve, remove it from the package and rinse under cool water. When the timer goes off, remove the bag from the water bath. Place the bag in the water bath ans set the timer for 4 hours. Seal the bag using the water immersion technique or a vacuum sealer on dry setting.
Place the octopus in a large zipper lock or vacuum seal bag.
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