I make grilled octopus for dinner a few times a year. Tonight was one of those times. The serving was half an octopus with a side of roasted peewee rosemary potatoes with lemon slices topped with sauteed shiitake mushrooms, and toasted garlic bread topped with freshly made bruschetta. The octopus was garnished with chopped parsley and then lightly drizzled with lemon butter. It was all yummy.
