Grilled Octopus
Ingredients:
– 6-8 pre-cooked octopus tentacles
– Oil
– Coarse salt
Instructions:
1. Start the Kamado Argentino for grilling, spreading the embers evenly across the surface, and stabilize at 200°C. Keep one-third of the damper open and fully open at the bottom.
2. Place the grate on top of the elevator and stabilize at ± 200°C.
3. Place the tentacles brushed with oil and grill for ± 14 minutes on each side, depending on size.
Notes:
– Slice and season as you would for Galician-style octopus.