Grilled Octopus

• 总时间: 52 minutes

配料

For the Octopus:

1 ½ kg octopus

50 g vinegar

70 g olive oil

1 tsp mixed peppercorns

1 tsp oregano

2 bay leaves

70 g dry white wine

5 garlic cloves

For the Marinated Version (Xydato):

A little olive oil

½ red bell pepper, finely chopped

2 garlic cloves, minced

½ tsp oregano

1 shot of vinegar

Optional: chili pepper for a spicy kick

Sunflower oil (if storing in the fridge)

For the Grilled Version:

Olive oil

Lemon juice

Oregano

步骤

Step 1: Preparing the Octopus

Line a baking tray with aluminum foil, covering all corners, and then place parchment paper on top, ensuring it fully encloses the octopus. This will trap the steam and allow the octopus to cook in its own juices.

Add the olive oil, peppercorns, bay leaves, vinegar, white wine, garlic cloves, and oregano. Seal the parchment paper tightly.

Bake in a preheated oven at 200°C (390°F) for 40 to 60 minutes, depending on your preference for tenderness. I personally like it soft and juicy.

Step 2: Making the Marinated Octopus (Xydato)

Cut the cooked octopus into small pieces.

Drizzle with a little olive oil and add the finely chopped red bell pepper, vinegar, minced garlic, oregano, and optional chili pepper if you prefer a bit of heat.

If you want to store it in the fridge for later use, add sunflower oil to preserve it.

Step 3: Grilling the Octopus

Preheat a grill to high heat.

Lightly coat the cooked octopus with olive oil and grill for 2 minutes on each side until it forms a slight crust.

Finish with a generous drizzle of olive oil, fresh lemon juice (or vinegar), and oregano.

Enjoy your meal!