pound (1) 5 Octopus (ask your fishmonger to remove the eyes, ink sac, and beak)
3 garlic cloves, minced
Juice of 1 lemon (about 2 tablespoons)
1/4 cup extra virgin olive oil
2 tablespoons capers, drained
1 tablespoon flour
Olive Oil for Frying
1 vine-ripened tomato, diced large
Boil enough water in a large Dutch Oven to cover tentacles. Cut off and discard head of octopus. Place tentacles in boiling water, lower heat to medium low, and simmer for 45 minutes or until tender. Drain and set aside.
Meanwhile, prepare the lemon and garlic olive oil. Combine freshly squeezed lemon juice, olive oil, and minced garlic in a blender or whisk vigorously until the sauce has thickened (about 30 seconds). Set aside.
Heat olive oil in a small frying pan over high heat. Toss capers with flour. When heat is very hot (about 350 F, add capers and fry until golden brown, about 4 minutes. Drain on a paper towel and set aside.
Brush an indoor or outdoor (I used indoor) grill with olive oil and heat over high heat. Place octopus on grill and grill for 7 minutes on each side.