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Octopus with Orange and Fresno Chilies

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Prep Time: 15 minutes

Cooking Time: 12-15 minutes

Serves: 4-6

This is an intimidating thing to cook but it’s actually quite simple. Get octopus that are 2 -2-1/2 pounds. You can also buy them precooked and simply heat and assemble this dish. This is a simple dish with great flavors: citrus, chilies. A show stopper.

Ingredients

2 octopus, 2-1/2 – 3 pounds each, precooked

2 tablespoons extra-virgin olive oil

The juice and a few light grates of zest from 1 large lemon

Kosher salt

One medium navel orange, peeled, broken into sections

¼ of a small Fresno chili, cut into thin rounds, seeded

Instructions

  1. Preheat grill.
  2. Get ready: Cut the tentacles from each octopus. In a medium bowl, combine the olive oil, lemon zest and juice with a pinch salt and toss the octopus in the bowl.
  3. Cook: Place the octopus in a single layer on the hot grill and cook until it chars, 2-3 minutes, Cook, rotating every 2-3 minutes, on all sides. Remove from the grill.
  4. Finish: Toss the octopus back in the bowl with the remaining olive oil mix. Gently mix in the orange sections, Fresno chili slices and a pinch salt. Arrange on a serving platter or individual plates.

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