This recipe is definitely not for the faint of heart. Preparing octopus can be tricky, especially when you’ve never done it before. But we kept the ingredients simple and using the Cedar wraps is a great way to keep the octopus moist and juicy, while also adding flavor. Good luck!
Total Time: 1 hour 30 minutes
Servings: 4
Ingredients:
- 4 Cedar Grilling Wraps
- 2 “baby” Octopus (about 3lb), previously frozen
- 8 sprigs fresh Thyme
- 4 sprigs fresh Rosemary
- 4 medium Lemon Wedges
- 4 Tbsp. Olive Oil
- 1 tsp. Salt
Chef's Tip
This recipe can also
be altered and turned
into an Asian-style
octopus recipe.
Directions:
- Soak the cedar wraps in water for 5 minutes.
- Clean the octopus under running water: remove and discard the ink sac, stomach, eyes, and the beak from the octopus head. Cut each octopus in half, keeping 4 legs on each side.
- Preheat the oven to 350°F.
- Working with one wrap at a time, place an octopus half on each, add a lemon wedge, 2 sprigs of thyme and 1 sprig of rosemary. Top with a tablespoon of olive oil and sprinkle with about ¼ teaspoon salt. Fold edges of the wrap and secure with twine.
- Place 4 wraps on a deep baking sheet and set it on the middle rack in the oven.
- Bake for 1 hour and 20 minutes, allowing the octopus to lose the excess liquid and cook until soft and white on the inside.
- Serve immediately and enjoy!
Featured Product in this Recipe:
