The octopus has 8 arm and need to be cooked and “beaten”, to get the octopus tender and soft
    The 8 arms octopus arms are very strong and there is a risk that they become hard and rubbery if not cooked or “beaten” right.
    I have learned a trick from an Italian that if you boil a wine cork in the pot, then the octopus is always tender.
    Whether it is acid in the wine cork or just tradition that makes it, but it is good and funtradition and has worked for me …

    Grilled octopus with fresh salad of tomato, red onion, mint and chervil.
    6 people
    1 Pulpo/octopus( around 1 kg.)
    1 onion
    1 gulerod
    1 clove garlic
    Sea salt and freshly ground pepper

    Clean the octopus in cold water.
    Put the octopus in a pot with water, carrot, onion, garlic and salt.
    Bring pot to a boil and let the octopus cook approx. 45 minutes until it is tender, turn off heat and let octopus cool down in boiling brine (30-40 min)
    Octopus should be tender but still with some bite.
    Take the octopus out of the boiling brine.
    Cut octopus into small pieces and marinate with a little garlic, olive oil and fresh rosemary.
    Put the octopus pieces on the grill and grill them about. 2-3 min., Turn them and grill them Additional 2-3 minutes, so they get a nice crust and good grilled flavor.
    Remove the octopus from the grill, sprinkle with sea salt and serve with fresh salad of tomato, pickled red onions, mint and chervil
    Server as a light lunch, an appetizer or as part of a buffet.

    Fresh salad of tomato, red onion, mint and chervil
    6 people
    3 tomatoes
    1 red onion
    ½ bunch mint
    ½ bunch chervil
    1 frisee salad
    3 tbsp. Cider vinegar
    4 tbsp. olive oil
    1 tsp. honey
    Salt and freshly ground pepper
    Peel the red onion, split in 2 and cut red onion into very thin slices.
    Put the red onion in bowl and marinate with vinegar, oil, honey, salt and pepper.
    let red onions marinate for 30 minutes.
    Cut the tomatoes into coarse pieces and put together with red onions.
    Wash herbs and frisee salad in cold water, put in a sieve so that water drips off.
    Chop the lettuce and herbs coarsely and mix with red onions and tomatoes.
    Mix it all thoroughly and serve the salad with the warm grilled octopus.