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
Pre-cooked and Grilled Octopus
Pre-cooked and Grilled Octopus

Instructions

  1. You also need 3 corks.
  2. Cut off the head of the octopus and skin and wash both the head (without innards) and the body as much as possible.
  3. 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.
  4. Prepare a marinade of lemon juice, cloves of garlic, 4 tablespoons of olive oil, parsley and salt.
  5. Brush the cooked octopus with the marinade and grill over 2 x 4 minutes at maximum heat.

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