Directions
Grilled octopus is the essence of simplicity, but with such a delicate and exquisite flavor it doesn’t need much more ingredients to make a good dish.
The octopus has a sweet and buttery charm, so the trick for a tasty recipe is to create a symphony of sweet and spicy suggestions and you can that just by adding a few cloves, juniper berries, onions and a bay leaf to the court bouillon.
When the octopus is cooked al dente, yeah like pasta, drain and kiss it with a caress of the grill to make it crispy. And then you can season your octopus with the sweet touch of paprika or with simple oregano and extra virgin olive oil.
That’s all, it’s not rocket science, just take care of your beloved octopus.
Ingredients for making the perfect grilled octopus
4 servings
• 1.5 kg of octopus
• salt and pepper
• extra virgin olive oil
• 2 onions
• 1 piece of celery
• 1 carrot
• 2 bay leaves
• 1/2 teaspoon juniper berries
• ¼ teaspoon of cloves
• 1 teaspoon fresh oregano or sweet paprika
• 2 tomatoes for garnish
• 1 lemon
How to make the perfect grilled octopus
Wash gently our friend octopus then cut off the head, wash and remove the spout, pushing with your finger until it comes out.
Heat the grill or turn on the BBQ, then cook over direct heat for 3 minutes for side, if you can, try to not flip it too many times.
Cut the octopus into pieces or stripes, season with salt, pepper, extra virgin olive oil, lemon juice and fresh oregano.
Which wine goes well with grilled octopus?
Let’s pair a fresh and savory wine that can cut the flesh of the grilled octopus, without overwhelming its delicate taste: Trentodoc, Franciacorta, Passerina, and Nosiola are perfect wines. In particular, the Trentodoc Revì Brut lends itself very well.
If you prefer a cocktail, Margarita is perfect.
