One of the very best seafood for grilling has got to be the octopus!
Grilled octopus has incredible flavor, it is a pleasantly chewy but not tough when properly prepared and it crisps up beautifully under the grill’s intense heat. There’s a good reason why it’s a favorite summertime dish all around the Mediterranean basin.
Unlike most other seafood, octopus needs some precooking before it is ready to grill, but otherwise it is as carefree as grilling gets.
Ingredients:
- 1 octopus 300 gr
- 1 lemon, cut up
- A few sprigs of fresh parsley
- A couple of cloves of garlic
- Salt and pepper
- Red onion
- Red bell peppers
- Cherry tomato
- Black ink of squid
- Freshly squeezed juice of 2-3 lemons
- A good pour of olive oil
- A pinch of oregano
- Salt and pepper
- A pinch of red pepper flakes (optional)
Directions:
Step 1: Pre-cooking - Simmer the octopi with the other ingredients in enough water to cover for about 15 minutes. (If using mature octopus, double the pre-cooking time.) Let the octopi cool in their liquid.
Step 2: Marinade - Drain and cut the octopi up into 3 or 4 pieces, leaving the tentacles intact. Place the octopus pieces into a bowl with the marinade ingredients. Mix well and let rest for 30 minutes or so.
Step 3: Grilling - Get your grill nice and hot, as hot as you can. Sear the octopus pieces until golden brown, about 3 or 4 minutes on each side. Brush the pieces with the marinade from time to time
Step 4: Cut the onion into julienne and red pepper cut into small cubes
Step 5: Fry the onion in a pan with red pepper and add the cherry tomatoes
Step 6: Finishing and plating - Take the octopus off the grill, and put them back in the bowl with the marinade. Mix once to coat all the pieces, then plate the octopus, pouring the remaining marinade over everything. Serve your grilled octopus immediately with lemon wedges.
Buon Appetito!
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