Grilled Octopus

For the grilled octopus, simmer the octopus in wine and enough water to cover it for about 15 minutes and let it cool in the broth for 3-4 hours.

Dismantle the octopus, use the thicker pieces. Crush garlic, salt, pepper, thyme and oregano in a mortar and mix with olive oil (about 100 ml).

Marinate the octopus with it (let it marinate for 1/2 hour). Brush grill pan with a little olive oil and brown octopus pieces nicely all around.

Brush with marinade from time to time. Prepare a dressing for the salad from wine vinegar, lemon juice, olive oil, salt, pepper and herbs and arrange the grilled octopus on the salad.

Related Recipes:

Grilled Fillet of Beef with Bitter Orange BBQ SauceFor grilled fillet of beef with bitter orange BBQ sauce, first peel the onion, garlic and ginger for the BBQ... Grilled Pineapple with Crème FraîcheFor the Grilled Pineapple with Crème fraîche, peel and slice the pineapple. Place the pineapple slices on... Trout GrilledFor the grilled trout, wash the trout, sprinkle inside and out with lemon juice and salt. Peel the garlic... Grilled Salmon with Salad and Herb BaguetteFor the grilled salmon, wash the salmon and cut the skin, stuff the chopped herbs into the skin slits, rub the... Grilled Baguette with Tomato Salsa and GuacamoleHeat the broiler. Once the flames are extinguished (the embers are white), heat a broiler lightly brushed with... Cabbage and Salmon Roulade in White Wine and Crab Tails SauceBlanch the savoy cabbage leaves in enough salted water, rinse, remove the stalk and rub dry well. Cut the... Rheinhessen Seasoned Meat with Caraway Liqueur MarinadeCook the sausage with celery, carrots and wine at 150 °C for about 1 ½ hours in a roasting tube in the oven... Oriental PumpkinFor the pickled oriental pumpkin, cut the peeled and seeded pumpkin flesh into cubes. Put in a pot and pour... Kraaser Goat Cheese in Strudel Leaf with Baked Tomatoes and Eggplant PureeArugula pesto: Roughly chop the washed and dabbed dry arugula and parsley leaves and finely blend with garlic... Chlii – MoroccoBriefly rinse and dry the meat and cut into long strips 3 cm thick. Pour the vinegar into a large enough bowl...