Prepare an unparalleled grilled octopus with lemony sauce. This recipe is sure to delight every gourmet!
Ingredients
- Onion – 1 piece
- Garlic cloves – 4 pieces
- Bay leaves – 3 pieces
- Cooked octopus – 1 piece
- Black pepper – a pinch
- Salt – a pinch
- White wine – 250 ml
- Water – 125 ml
- Allspice – 3 pieces
Additional
- Lemon – 1 piece
- Garlic cloves – 4 pieces
- Butter – 10 g
- Parsley – 3 tablespoons
- Cucumber – 1 piece
- Red chili pepper – 1 piece
- White sesame seeds – 1 tablespoon
- Soy sauce – 2 tablespoons
Preparation
Remove the head and eyes as well as the central part of the octopus. Pour wine and water into a pot. Add crushed garlic, bay leaves, allspice, and onion sliced into rings. Season with salt and pepper. When the broth starts boiling, blanch the octopus by dipping and removing its tentacles from the broth. Repeat the process several times. Then, place the whole octopus into the broth and cook according to the rule: 1 hour of cooking per 1 kilogram of octopus. After the cooking time, remove the pot from the heat and let the octopus cool completely in the broth.
Cut off the tentacles (optionally, you can peel off the skin). Grease the grill grate with olive oil. Rub the octopus tentacles with garlic and olive oil. Preheat the grill and place the octopus on it along with garlic cloves. Grill for about 10 minutes, turning occasionally.
Melt the butter in a small saucepan. Add chopped parsley, chili pepper, and lemon zest. Slice the cucumber thinly. Toast the sesame seeds in a pan. Mix the cucumber with soy sauce and sesame seeds.
Serve the octopus with the lemon-parsley sauce and the marinated cucumber salad.
