This is a sort of Columbus’s egg, hard to solve until you make it the first time!
Grilled octopus is substantially a boiled octopus grilled when it’s already cooked to add crispiness.
This is not a way to reduce its incredible taste given by this double cooking, just unveil its secret 😉

Ingredients

• 1.5 kg of octopus
• 4 tablespoons of olive oil
• 1 bunch of parsley
• Marjoram
• 1 onion
• 1 clove of garlic
• 2 lemons
• 400 gr. of beans
• paprika

Directions

1. Boil the octopus in a large non-stick pot for a generous hour (about 80 minutes) with a little oil water, majority, parsley, and onion, adding water as needed
2. When the octopus is nice and tender, let it rest in its broth for 20 minutes.
3. At this point prepare a lemon emulsion:
   – 2 lemons
   – Oil
   – Salt
   – Pepper
   – Parsley
4. Remove the octopus from the pot and engrave the tentacles at the base to flood the octopus.
5. Prepare the embers by putting the octopus on the grill, at this point brush it with the lemon emulsion until it is well grilled.
6. Serve on a bed of paprika bean cream accompanied by a small jar of round beans.