Char-grilled octopus with Pesto

Prep Time: 1-2 hours (marinating time) | Cook Time: 10 minutes | Makes: 1 Portion

INGREDIENTS:

• 2 lbs. octopus, cleaned
• 1 clove garlic, crushed
• 2 tablespoons brown sugar
• ½ cup red wine
• 1 tablespoon lemon thyme leaves

PESTO MAYONNAISE:

• ½ cup whole egg mayonnaise
• ¼ cup ready-made pesto

INSTRUCTIONS:

1. Boil octopus until tender in a large pot of boiling water (40-50 mins). Drain and let cool.
2. In a small bowl, combine garlic, brown sugar, red wine, and lemon thyme leaves.
3. Place the cooked octopus in a dish and pour the marinade over it. Refrigerate for 30 minutes.
4. Preheat the grill to medium-high heat.
5. Remove octopus from the marinade and grill for 4-5 minutes on each side until charred.
6. Meanwhile, mix mayonnaise and pesto in a small bowl to make the pesto mayonnaise.
7. Serve with a dollop of pesto mayonnaise.
   

NUTRITION:

Calories: 90 | Protein: 6g | Carbohydrates: Less than 1g | Fat: 7g | Fiber: 0g

CHEF'S KNIFE TIP: 

When shucking the oysters, use a sturdy chef's knife to carefully pry them open, ensuring you don't spill any of the precious juices inside. Additionally, when slicing the lemon for sprinkling over the oysters, a sharp chef's knife will make quick and precise work, allowing you to evenly distribute the citrus flavor.