Summary

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

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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.