Ingredients:
- Shrimp & Mediterranean Mix
- Pasta
- Olive oil
- cherry tomatoes
- Kalamata olives
- Parsley
Directions:
Fill a large pot 1/2 full with salted water. Add peppercorns; bring to a boil over high heat. Dip tentacles into the boiling water 3 times, holding them in the boiling water 2 to 3 seconds each time, until the tentacles curl up. Submerge entire octopus in the boiling water, cover and simmer until octopus is fork-tender, 45 to 60 minutes. Remove from heat and cool for 30 minutes. Grill octopus until charred on all sides, 3 to 4 minutes per side. Remove from heat, slice into pieces and place on a serving platter. Drizzle with extra virgin olive oil and squeeze lemon over the top. Sprinkle with parsley and season with salt and pepper. Serve immediately.