Grilled Octopus (squid)
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 squid (s), fresh, (octopus) approx. 200 g
- 100 ml white wine
- 100 ml rapeseed oil
- 4 bay leaves
- 2 lemon (s)
- 50 ml olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 degrees (top and bottom heat).
- Put the squid as it is with eyes and beak, together with 100 ml of white wine, 4 bay leaves and 100 ml of rapeseed oil in the roasting tube.
- Let the roasting tube cook for about 1 1/2 hours at 200 degrees. After about 20 - 30 minutes of cooking, poke 2 - 3 small holes in the roasting tube with a sharp knife so that the steam can escape.
- Then take it out carefully. It is very hot. Drain well in the pasta sieve.
- Now cut the octopus arms as close to the head as possible, but be careful not to let the skin come off, as this is important for the color and crispness when grilling. Everything is edible except for the eyes and beak.
- Brush with a little olive oil and place on the prepared hot grill. Now it`s all about color and crispy skin, because it is cooked and edible when it comes out of the oven.
- Serve with lemon wedges.
- This is a Greek recipe and will remind anyone who likes grilled squid of their last vacation in Greece.
- Alternatively, when the squid comes out of the oven, you could soak it in vinegar and olive oil. Also very tasty.
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