Kiddos were fighting AGAIN…

Me: Guys, violence is not the answer!!!

11-year-old: I know, mom. It’s the question. And the answer is Yes!

Me: ???

Grilled octopus with lemony pasta

(Adapted from New York Times, Delish, and my Lemony Shrimp Pasta)

For the grilled octopus:

1 cleaned octopus (about 1.5 lbs)
2 tsp salt
2 bay leaves
A few thyme branches (or 1/2 tsp dried thyme)
A bunch of peppercorns
8 garlic cloves (unpeeled, smashed)
1 garlic cloves (peeled, minced)
1 lemon (divided – see note)
2 tbs olive oil
1/2 bunch of parsley (chopped and divided)
1 pkg of dried pasta (cooked al dente)
2 tbs butter
Salt and pepper to taste

Note: Cut the top and bottom of the lemon to cook the octopus. Zest and juice the remaining of the lemon. Save 1 tbs zest and juice and set the remaining aside.

To make the grilled octopus salad:

1. In a saucepan, put octopus + salt + bay leaves + thyme + pepper corns + unpeeled garlic + the top and bottom of the lemon. Cover with water.
2. Cook until the octopus is tender, about 45′.
3. Reserve about 1 cup of cooking water. Discard the rest.
4. Brush the octopus with olive oil. Sprinkle some salt and pepper.
5. Grill for about 3 minutes each side.
6. Chop the grilled octopus in bite-size pieces.
7. In a small bowl, mix 1 tbs lemon juice/zest + 2 tbs olive oil + 1 garlic (finely chopped) + 1/4 bunch of parsley (chopped) + salt and pepper to taste.
8. Toss the octopus with the mixture in step (7).

To make the lemony pasta:

1. In a large pan, heat 1 cup of cooking water until reduced by half.
2. Add butter.
3. Add the remaining zest and juice of lemon.
4. Add the cooked pasta.
5. Add salt to taste.
6. Serve lemony pasta with grilled octopus on the side.