I don’t know how we’d make it around here without Adam’s staff at the hospital. They all grew up here (or on other Pacific Islands nearby) and they are our go-to resources for all of our Saipan questions (of which there are many). They also do extra kind things for us like bringing us bags of mangoes and soursap, and helping me locate hard-to-find items like Halloween costumes or dinner ingredients, and even bringing us the spoils of their family’s spear fishing trips. And that is how we ended up grilling octopus when my parents were visiting last month. Since figuring out exactly how to grill octopus was not super easy, I thought I’d share-
DIRECTIONS FOR GRILLING OCTOPUS
Clean the octopus. Cut the base of the head, turn it inside out to empty it’s contents including the eyes. Remove the beak in the center where all of the tentacles meet. Rinse the octopus under running water.
Put the octopus in pressure cooker and cover with water. Add a clove of garlic, salt and spices (I used rosemary, dill and italian seasoning). Cook at high pressure according to manufacturer’s instructions for 10 minutes. Allow pressure to go down completely. Check the octopus for tenderness by seeing if a fork will sink easily in the thickest part of the flesh. If not, close the top and bring it to pressure for another minute or two and check again. When the octopus is ready, remove and drain. Place in a bowl, drizzle with olive oil and put in the fridge.
Add a squeeze of lemon, minced garlic, more dried spices and olive oil to the bowl. Place the octopus on a hot grill (we tried a whole octopus and also just cut tentacles and pieces and both worked fine) for about 5 minutes.
When the curly tentacles and the sucker rings are crispy, remove from the grill, add another squirt of lemon juice and serve. SO YUMMY guys. Seriously, it reminded me of the grilled octopus we had on the beach in Greece. So good.