Grilled octopus recipe

by Darby

Rewine Marsanne for Grilled Octopus

Grilled Octopus requires some preparation, but the final cooking is fairly quick.

Stephanie Alexander, in her Cook’s Companion recommends tenderising octopus with a meat mallet until the flesh looses its bounciness.

Cut the tentacles away from the body of the octopus. If the head is not too large, say more than 20cm in diameter you can use it as well. Turn it inside out and remove the beak and internal organs. Remove the suckers from the tentacles and skin them under running water. If you are using the head score it well or cut into strips similar in size to the tentacles.

Marinate the octopus for a few hours or preferably overnight in olive oil along with some garlic, dried oregano and bay leaves.

To cook, drain off the olive oil and grill for a few minutes on a hot barbecue or under your kitchen grill. Don’t bother about a dipping sauce, just serve with lemon or lime wedges.

Grilled octopus can be served as a tapas dish (just add toothpicks), as part of a seafood platter, or as a dish in its own right.

A crisp aromatic white wine can be served with octopus. Why not try Marsanne from Rewine?