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Ingredients
- 2 to 3 lbs octopusÂ
- 3 plus cloves garlic
- 1 bay leaf
- 10 peppercornsÂ
- Cork from a wine bottleÂ
- Extra virgin olive oil
- 1 juice of a lemonÂ
- 1/2 bunch parsley choppedÂ
- Fresh cracked black pepperÂ
- Salt to tasteÂ
Instructions
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In a large pot filled with water, add bay leaf, peppercorns, and cork, and then start boiling.
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Add the octopus and cook for about 40 minutes or until tender. Test by piercing with a fork.
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Remove and slice each tentacle of the body and set aside.
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Chop parsley and garlic, add olive oil, and use some to coat the octopus pieces.
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Grill for a few minutes on each side until nicely charred.
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Add lemon juice to parsley, oil, and garlic. Whisk to thicken.  Drizzle on a plate, add octopus and drizzle rest over it.  Add salt and fresh cracked pepper.
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Buon appetito!
