Optional: The classic Apulian method includes slowly grilling the octopus over embers, basting with olive oil
Boil the octopus: Fill a large pot with generously salted water and bring to a boil. To help tenderize the octopus, some traditional recipes suggest adding a wine cork to the water.
Submerge the octopus: Grasp the octopus by the head. Dip the tentacles into the boiling water for about 10 seconds, then pull it out. Repeat this process two or three more times. This step helps the tentacles curl and hold their shape during cooking.
Simmer until tender: Lower the entire octopus into the pot. Reduce the heat to a gentle simmer, cover, and cook for 45–60 minutes, or until the thickest part of a tentacle can be easily pierced with a fork.
Cool in the liquid: Turn off the heat and allow the octopus to cool completely in its cooking liquid. This is a crucial step that allows the meat to reabsorb moisture, resulting in a more succulent texture.
Marinate and grill: Once cool, remove the octopus and pat it dry. In a bowl, toss the tentacles and head meat with olive oil, lemon juice, garlic, and parsley. Let it marinate for at least 30 minutes, or up to an hour.
Char the Octopus: Preheat a grill or grill pan to medium-high heat. Grill the octopus for about 2–4 minutes per side, until visible char marks appear and the edges become slightly crispy.
Note : If you don't have a grill, you can char the Octopus in a hot pan. Heat pan on high heat. Add 2 tablespoons Olive Oil. Heat for 30 seconds. Add the Octopus. Cook for 90 seconds on each side.
Slice and serve: Slice the grilled octopus into bite-sized pieces or leave the tentacles whole. Use it immediately in your panino col polpo with arugula and extra dressing.
