Grilled Octopus With A Smoked Paprika & Garlic Aioli

Grilled Octopus Ingredients

2 – 5 lb frozen whole octopus1 large onion, cut in half6 bay leaves1 Tbs peppercorns6 Bay leaves1 cup white wine3 Tbs salt

Directions

Place Octopus and all ingredients in a large stockpot.Cover with water. Bring to a simmer for 40 minutes.Remove octopus, let dry for 1 1⁄2 hour, flipping halfway through.

Grilling Marinade

5 Tbs olive oil1 tsp dried oregano1 tsp sweet paprika1 tsp smoked paprika1 tsp salt and pepperjuice of 1 lemonlemon wedges for servingfresh parsley and oregano sprigs

Directions

Cut head off octopus, discard.Cut legs apart.Drizzle with olive oil.Salt and pepper the legs.Sprinkle on the paprikas, garlic powder & oregano. Grill 2 -3 minutes on each side until charred.We used a cast iron stovetop grill pan.Slice thin. Place on serving platter.Sprinkle with fresh parsley and fresh oregano sprigs.

Sliced Marinated Artichoke Bottoms

1 can artichoke bottoms, drained2 Tbs olive oil1 Tbs lemon juicechives, choppedsalt and pepper

Directions

Whisk together olive oil & lemon juice.Slice artichoke bottoms thin.Sprinkle with salt and pepper.Drizzle dressing over them.Sprinkle with chives.

Cheaters Smoked Paprika Aioli

1⁄2 cup olive oil mayonnaise2 Tbs smoked paprika2 Tbs fresh lemon juice2 tsp prepared garlic paste1⁄4 tsp salt1⁄8 tsp fresh ground pepper

Directions

Whisk all ingredients together. Serve alongside octopus.