Pre-cooked and Grilled Octopus
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 30 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 octopus
For the brew:
- 3 liters water
- 0.25 liter ¼ red wine
- 2 bay leaves
- 2 tablespoon olive oil
For the marinade:
- 0.5 ½ lemon (s), juice it
- 3 cloves garlic, finely chopped
- 1 teaspoon, heaped parsley, finely chopped
- 4 tablespoon olive oil
- 1 teaspoon, leveled salt
Print Recipe
Pin Recipe Instructions
- You also need 3 corks.
- Cut off the head of the octopus and skin and wash both the head (without innards) and the body as much as possible.
- Put on a brew of 3 liters of water, wine, bay leaves, 2 tablespoons of olive oil and 3 corks. Now place the octopus pieces in the lukewarm brew and slowly bring to the boil over medium heat so that it just bubbles very weakly. Then hold the heat for 1 hour. Then turn off the stove and let the octopus steep for another 20 minutes.
- Prepare a marinade of lemon juice, cloves of garlic, 4 tablespoons of olive oil, parsley and salt.
- Brush the cooked octopus with the marinade and grill over 2 x 4 minutes at maximum heat.
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