I love a charred octopus, but baste it with spicy nduja butter and you have possibly my perfect dish. There are two kinds of octopus you can find: the two suckered mediterannean octopus and the single row octopus. The single row is slightly chewier, but freezing and then boiling under pressure for an hour does help tenderise them. Once cooled, they can then be grilled over high heat, and basted with a mix of 1 tablespoon nduja to 1 tablespoon butter, warmed up to melt, and then brushed onto the octopus as it grills. Serve with a squeeze of lemon and season.
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