Crispy sweet balsamic Octopus 

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Prep time 10 minutes

Cooking t

 

 

 

 

 

3 pounds cleaned octopus
20 peppercorns
Salt and freshly ground black 
One head of garlic, cut in half 
3 lemons
Finely chopped parsley for garnish
Olive oil 
Balsamic glaze 
 

 

 

 

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Combine the octopus, peppercorns, 1 teaspoon salt, the garlic, and 1 of the lemons, cut in half, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife).
Drain octopus and leave to cool 
In a bowl mix olive oil, balsamic together 
Once octopus had cooled transfer and coat with sauce ( you can leave to marinate overnight) 
Leave to rest for 10/15 mins 
And then grill, oven or deep fry for 5 mins.

Place on a plate dress with parsley balsamic glaze and pomegranate