You may or may not have heard that we finally got a new grill. It’s been a long time coming. And now we grill all the things.

At least we do until summer’s over and it’s time to move the cooking back indoors. But for now, it’s outdoor on the grill/griddle/burners, for all the things.

Including these grilled octopus tacos.

Ingredients:

1 cup white wine

1 cup chicken stock

12 cups water

1/2 bunch cilantro

2 limes, halved and juiced

handful chopped carrots

handful chopped celery

1 onion, peeled and chopped

3 cloves garlic, smashed

1 Tbsp peppercorns

1 tsp salt

2 - 3 wine corks (cork helps tenderize the octopus)

3lb octopus, head/beak removed

1 large heirloom tomato, halved and sliced

1 green pepper, seeded and sliced

2 orange peppers, seeded and sliced

1 onion, halved and sliced

kernels from 2 cobs of white corn

1/2 bunch of cilantro, stems discarded

4 cloves of garlic, peeled and sliced

1 cup chicken stock

1 tsp paprika

1 tsp salt

1/2 tsp pepper

2 Tbsp avocado oil

1/4 tsp garlic powder

1/4 tsp cumin

1/4 tsp paprika

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp ground coriander

street taco sized tortillas

creamy guacamole

Directions:

In a large dutch oven or similar pot, bring wine, 1 cup chicken stock, water, 1/2 bunch cilantro, juice of two limes (plus the halves after juicing), carrots, celery, 1 chopped onion, 3 cloves smashed garlic, pepper corns, 1 tsp salt, and corks to a boil.

Once liquid is boiling, add octopus to the liquid, dunking for 10 seconds, at least 3 times, until tentacles begin to curl up. Then submerge octopus in water.

Turn heat down to simmer.

Braise for 1 1/2 hours.

While octopus is simmering, prepare vegetables.

Heat grill to meium heat.

In a grill safe pan, toss together tomato, bell peppers, 1 sliced onion, corn, 1/2 bunch cilantro, 4 cloves peeled garlic, 1 cup chicken stock, 1 tsp paprika, 1 tsp salt, and 1/2 tsp pepper.

When there is about 30 minutes left in the octopus cooking time, place vegetables on grill.

Close lid and let veggies stew. Checking and stirring every 10 minutes.

After 30 minutes, turn heat to medium high.

Remove veggies when softened.

Remove octopus from liquid. Cut tentacles apart and toss with avocado oil, garlic powder, cumin, 1/4 tsp paprika, 1/2 tsp salt, 1/4 tsp white pepper, and 1/4 tsp coriander.

Grill octopus for about 4 minutes per side - 8 minutes max total. Just until grill marks start to appear.

Remove octopus.

Plate tortillas, top with creamy guacamole, octopus, and then veggies.