55 minutes

octopus, 35 oz
vegetable broth, 2 cups
parsley, to taste
extra virgin olive oil, to taste


Clean the octopus by removing the inside of the head, eyes and the central part of the tentacles.
When the broth is boiling, dip the octopus holding it from its head. Move it in and out of the broth until the tentacles curl, then let it cook for 10 minutes.
Put the octopus to marinate for 30 minutes in a bowl with plenty of oil and parsley.
Remove the head of the octopus. Split apart the tentacles and then cut them into small pieces. Skewer the pieces of octopus with a long toothpick, to obtain about 4 skewers.
Preheating the grill to maximum temperature, then turn it at medium temperature. Lay the skewers on the smooth side. Cook for about 15 minutes, turning once halfway through cooking.

Thanks to Rossella Friggione