Simple Grilled Octopus with Lemon and Parsley
Simple Grilled Octopus with Lemon and Parsley: Cooked low and slow and topped with lemon and parsley.
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Cooking tools:
- Oven
- Baking sheet
- Aluminum foil
- Paring knife
- Cutting board
- Grill
- Wire brush
- Pastry brush
- Chef's knife
- Mixing bowl
- Measuring spoon
- Tongs
- Kitchen towel
- Serving platter
- Citrus press
- Spoon
- Stove
- Serving bowl
- Kitchen timer
Ingredients
- 1 octopus (aim for 4 pounds), thawed if frozen
- Salt
- 1 tablespoon olive oil
- Ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 halved lemon, half cut into wedges
- 2 tablespoons chopped fresh parsley
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