contributed by J. Colonna Sr.
This wonderfully happy dish is the culmination of trial and era for at least half a century by it's creator. Pulpo is the name for octopus in at least 3 languages. It is eaten and enjoyed in scores of others. A recipe that is so simple and basic as to have been illusive. Never the less it makes this black and blue colored, 8 armed denizen of the deep heaven on earth.
Ingredients
1 3lb octopus
2 lemons
1 cork ( from a bottle of wine)
1/4 cup peppercorns
4 cloves of garlic ( chopped rough )
1 cup white wine
Italian parsley ( don't be shy )
Good extra virgin olive oil
In a large pot place octopus with the,cork ,peppercorns, wine and 1 lemon cut in half. Do not forget the garlic. Bring to a boil, then continue to simmer for approx. 1 hour, until fork tender. When the octopus is done, immediately place it in a cold water bath. Very important it relaxes the pulpo before grilling
GRILLING -charcoal is preferred - Brush octopus with good extra virgin olive oil, add salt and pepper to taste and place over hot grill. Turn once and remove when golden brown.
The grilling creates a crispy crunchy texture that enhances the fun of eating as well as the succulent taste.
Plate- squeeze lemon, drizzle with good extra virgin olive oil, salt to taste, sprig of parsley and serve. Parsley and lemon can be replaced with cilantro and lime for a Latino twist.
