Grilled octopus
Ingredients
• 1 fresh or frozen
Octopus (approx. 1 ½ kg)
• ¼ cup white wine
• 1 clove of garlic
• 1 bunch of basil
• ¼ tsp pepper
• 1 lemon
• 10 lemon leaves
• ¼ cup olive oil
preparation
Clean and wash the octopus, then put it in a pressure cooker with the wine and cook for 30 minutes over medium heat. Remove the octopus and let it cool.
For the sauce: Put the oil, garlic, lemon juice, pepper and 20 basil leaves in a blender and mix.
Cut off all tentacles from the octopus. Prepare a grill with a lid for indirect grilling and preheat to approx. 160 °C.
Wash the lemon leaves, place them on the grill near the heat source and place the tentacles on top. Close the grill lid and grill everything for about 10 minutes.
Drizzle the octopus pieces with the sauce and serve.
FIRE&FOOD Issue 2-2018
