Ingredients
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1 - 1.2 kg Octopus from one of the Blue Island Fish Markets
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For the marinade:
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2 cloves garlic, finely chopped
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1/3 cup olive oil
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1 cup dry red wine
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Plenty of freshly ground pepper
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2 tablespoons dried oregano
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Side Salad:
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Mixed lettuce
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Chicory
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2-3 spring onions
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1 small bunch rocket
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3-4 sprigs dill
Instructions
Purchase the cleaned Octopus from one of the Blue IslandFish Markets.
Place the octopus in a large deep saucepan over a medium heat. Leave it until it starts to turn pink and release its fluids. Using a large fork, turn it over 2 or 3 times.
As soon as the octopus begins to shrink, cut off the tentacles one-by-one, turn the body upside down and cut it into strips.
Put the garlic, olive oil, wine, pepper, oregano in the pan with the octopus and stir well, ensuring that the marinade goes all over. Cover the container with cling film and keep the octopus in the refrigerator overnight, or even up to 3 days.
Prepare the charcoal on the grill.
Drain the tentacles and grill them for 8 – 10 minutes on each side, until the octopus is nicely browned.
Boil the marinade vigorously in a saucepan, until only half of it remains.
Cut the salad ingredients into large pieces, pour a little of the marinade over it and stir.
Put the salad on plates with the warm octopus on top.
Serve the rest of the marinade as a sauce.
Bon appétit!
