Grilled Octopus Anyone?

While visiting my local Mexican market this afternoon I noticed a peculiar item on sale in the seafood section.  "Pulpo" (Spanish for octopus) was on sale for a mere $3.99/lb.  I had always been curious about preparing octopus at home, and knew from past experience ordering it at restaurants that when properly prepared it makes wonderful table fare.

After cutting into short pieces and tossing in olive oil, I grilled my purchase in a wire grill basket to ensure that none of the tasty morsels slipped through the grill grates into the hot charcoal fire I had built.  After splashing with lemon, I served the octopus in soft tortillas with corn, salsa, cilantro, and sour cream.  My wife Lindsay opted not to partake, and instead enjoyed a salad with grilled chicken: more for the Food Pope!

I have to continue practicing how to properly cook this unique ingredient, as my finished product was a bit tough.  Nonetheless, I quickly realized why octopus is rapidly becoming a stylish dish in America and has been a staple in Greece, Spain, Asia, the Middle East, and South America for thousands of years.  It's delicious!