Octopus

Ingredients:

• 2 octopi ~ 1.5 pounds, cleaned with beak and eyes removed
• 2 teaspoons dried oregano
• 2 sprigs rosemary
• 4 sprigs thyme
• 1/2 onion
• 1/2 lemon
• 3 tablespoons extra virgin olive oil
• 1 teaspoon black peppercorns
• 1 teaspoon sea salt (optional as octopus may be salty enough on its own)

Marinade

• 1/4 cup extra virgin olive oil
• 1/2 lemon juiced
• 4 cloves garlic minced
• 1 sprig rosemary
• 2 sprigs thyme
• salt and fresh ground pepper to taste

Steps:

INSTANT POT

1. Add octopus, oregano, rosemary, thyme, onion, lemon, olive oil, peppercorns, salt and water to cover;
2. Cook at high pressure for 12 minutes.
3. In a large bowl, mix together Marinade ingredients;
4. Turn off heat and release pressure naturally.
5. Cut tentacles and body into several pieces.
6. Add cooked octopus to marinade and let stand for at least one hour.
7. Remove octopus from marinade; reserve marinade.

8. Either serve cold as is or grill to serve warm:

   • Grill octopus pieces until lightly charred, about 3 minutes per side. [optional]
   • Drizzle with reserved marinade and serve