Bill Wishon’s News and Views

Well I finished the dish last night by grilling the octopus cooked the night before and grilling some baby bok choy.  It didn’t take too long on the grill, and afterwards I sauted them ever so briefly in some olive oil to meld the flavors and moisten the bok choy whose ends had become a bit dry from grilling.  After that the I put it on a plate and drizzled the rest of the vinegrette that the octopus had been marinating in over the top.

And the result… Was great.  The octopus did not resemble a steel belted radial in any way, it was tender and yummy with the smoked / grilled flavor and at the last minute I decided to squeeze a bit of lemon over the top to add a bit of tang.  So if you are so inclined to cook your own octopus this method worked out great and it was a lot of fun.