Grilled Octopus

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

4 L (16 cups) water
375 ml (1½ cups) red wine vinegar
60 ml (4 tbsp) coarse (Kosher) salt
2 bay leaves
1.5 kg (3¼ lb) octopus, trimmed and rinsed
Marinade:
30 ml (2 tbsp) red wine vinegar
1 lemon, juiced
4 cloves garlic, minced
250 ml (1 cup) olive oil
Salt and freshly ground pepper, to taste
Accompaniment:
Leaf lettuce, as required
1 lemon, in wedges

Directions

  1. In a large stock pot, bring the water, vinegar, salt and bay leaves to a boil. Add the octopus, return to the boil, reduce the heat and simmer for 1 hour. Drain, cut the octopus in half lengthwise and place in a bowl.
  2. In another bowl, combine the ingredients for the marinade. Pour over the octopus and turn carefully to coat well. Cover and refrigerate overnight.
  3. Preheat the barbecue.
  4. Place the octopus halves on the grill and cook over high heat to mark both sides and heat through.
  5. Cut the octopus into 2.5 cm (1 in) pieces.
  6. Place the octopus pieces on a serving platter, garnished with lettuce and lemon wedges.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2619

Grilled Octopus
Grilled Octopus