With some time on my hands I decided to try something unique and Mario Batali's Octopus and Potato Salad, from Italian Grill, fit the bill nicely. I've cooked and eaten smaller octopus before but never grilled it and certainly have not ever wrestled with a 2 lb octopus. So I thought I'd give it a try. This was a special order item from our local fish store and it took a few days to arrive. I did ask for it to be cleaned (eyes, sac, and beak removed) but alas it came with the beak so I did that myself. I followed the directions for boiling the octopus, even going so far as to throw in a couple of corks. The cork seems to be an old Italian wives tale as there may be a better way to ensure tenderness as described in a New York Times article. From the stewing pot onto the grill and then off to the cutting board. I'm not sure if I would cook this again...but if I did I would not "slice into 1/2 inch pieces" but rather slice into thinner slices to give the salad dressing a chance to compete with the Octopus.
I served this with turkey sausage grilled grilled with Vidalia onions and a mixed pepper compote that was really quite good. Together this made for a nice warm weather dinner.