This is the octopus you cook when you're in a hurry and have practically nothing in the house. It's quick, delicious and surprisingly kid-friendly. Grilling the tentacles on skewers makes life a little easier because you can handle several quickly over your hot grill, or a little harder because you have to soak the skewers ahead of time and then thread them. It's up to you. The recipe is adapted from The Gastrokid Cookbook by Hugh Garvey and Matthew Yeomans (Wiley 2009).
Makes 4 servings
3 tablespoons olive oil
2 tablespoons fresh lemon juice
6 garlic cloves, germ removed and coarsely chopped
1/2 cup finely chopped fresh flat-leaf parsley, or more to taste
Salt
Freshly ground black pepper
4 cups or so baby octopus (discard the guts-filled heads)
In a large bowl, combine the olive oil, lemon juice, garlic, parsley, salt and pepper. Add the octopus and marinate for 20 minutes or so. Meanwhile, prepare a grill to high heat. Grill the octopus for several minutes, until cooked through.
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