Greek-Style Grilled Octopus with Ouzo and Fresh Thyme
One of the nice things about cooking octopus is this: after it's tenderized through a 45-minute simmer, you can then cook it further in other ways, adding new dimension to it. Greek chefs love to grill it -- and the smoky essence contributed by an open fire is a wonderful marriage with the inherent octopus flavor. Add to this the great anise-flavor of ouzo, a fiery Greek distillate, and you've got a sure winner. Serve with ice-cold glasses of ouzo, of course. Serves 4 as a first course.