Name: Fiery Grilled Octopus
Yield: 3
Cuisine: Filipino
Ingredients: 3 pcs (1 kg) Octopus, ink sac, eyes, and beak removed; 6 cups (1.5 L) Water; 1/2 cup (150 mL) Mama Sita’s Fiery Labuyo Marinade; + 2 tbsp; For the Mango Salad; 3 cups (120 g) Mesclun (assorted salad greens); 1 pc (100 g) Ripe mango, sliced; 1 pc (25 g) Red onion, cut into strips; For the dressing; 2 tbsp (30 mL) Olive oil; 2 tsp (10 mL) Mama Sita’s Distilled Cane Vinegar; 1 tbsp (15 mL) Honey; 2 tsp (10 mL) Lemon juice; Salt and pepper

Instructions

Cooking the octopus: In a medium-sized stainless pot, bring water to a boil. Dip the octopus 5-10 times until the tentacles curl. Lower the heat to very low. Simmer the blanched octopus 1 hour and 40 minutes until fork tender. Then gently remove the octopus and drain. Chill until cold. Marinate with Mama Sita’s Fiery Labuyo Marinade
Lightly oil the grill. Cook octopus over high heat for 2 minutes on each side until charred. Basting with marinade once on each side. Slice into serving pieces.
Serve with mango salad or mashed potatoes with chopped parsley.