Grilled octopus on the barbecue
By precooking the octopus, it has to grill on the barbecue for a shorter period of time, giving you more control over how the meat is cooked.
Makes 1kg.
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Ingredients
|
1 |
kg |
octopus |
|
1 |
head |
garlic |
|
10 |
sprigs |
thyme |
|
5 |
sprigs |
rosemary |
|
1 |
litre |
extra virgin olive oil |
|
As needed: |
|
Maldon salt |
Preparation method
- Clean the octopus (see component: Cleaning octopus).
- Bake the garlic in aluminium foil in an oven at 180°C for 30 minutes.
- Add the garlic and the herbs to the oil and infuse for at least 24 hours.
- Heat a charcoal barbecue to 180°C.
- Cut the tentacles from the body.
- Place the tentacles on kitchen towels to dry properly.
- Rub the herb oil onto the tentacles.
- Grill the tentacles on the barbecue.
- Take the tentacles from the barbecue and brush on some more herb oil.
- Return the tentacles to the barbecue to grill further.
- Season to taste with salt and serve immediately.
Serving suggestions
- Delicious served as part of a meal made on the barbecue.
- In a composition with tomato, onion, and green herbs.
- As a component in a composition with risotto and lemon.