Prep Time: 24 hours
Cook Time: 6 minutes
Total Time: 24 hours, 6 minutes
- 1 lb. baby octopus
- 1/4 cup olive oil
- Juice of 1 lemon
- Zest of 1 lemon
- 2 t. salt
- 1 T. black pepper
- 2 T. fresh oregano chopped finely , or 1 T. dried
- 1/2 t. ground clove
- 3 garlic cloves, mashed
- 2 lemons, cut in wedges
Thaw the octopus if is is frozen, then toss all the ingredients except for the lemon wedges into a plastic bag or a container with a tight-fitting lid. Massage the marinade into the octopus, and put in the fridge for a full day. Massage it every now and again.
Fire up that grill. This is important: If you have a gas or charcoal grill, it is vital that you add some kind of wood smoke - if you fail to do this, the dish becomes far less interesting. I will typically soak hickory sawdust overnight and then dump it into a makeshift bowl made from heavy-duty foil.
While your grill is heating up, skewer the little octopi. It's a good thing if some of the herbs or garlic from the marinade sticks to the octopus, but not essential.
Grill over the smoky fire - covered - for 3 minutes, then turn them over and grill for 3 minutes more.
Serve while still hot with the lemon wedges on the side.