According to the chef Aldo Ortado, competitor of the famous Masterchef program, the octopus does not always have to be tender otherwise you lose the pleasure of tasting its true flavor.
Ingredients:
Octopus, the best one you'll choose from the eye: if it is cloudy, it means that it is old. In Australia the best polyps are those of the West coast.
Salt
Pepper
Water
For the sauce:
Italian parsley
Olive oil
Lemon
Preparation:
The basic steps for grandma's recipe. For cooking use the pasta pot, add water, salt and pepper. When the water reaches a boil, dip the octopus, boil it for 5 minutes, and then cook over a low heat for 30 to 40 minutes.
Let it cool under running cold water for 5 minutes.
Take a steel grill on which to spread salt and a drizzle of oil and then heat it. When the grill is hot, place the octopus and grill for 5 minutes on each side.
In the kitchen there are no limitations: the palate must be satisfied so your imagination is important. Welcome the different sauces' recipes that can accompany the grilled octopus.
