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Simple but Great Tasting!
One thing I have really missed through the pandemic is holidays abroad. Whilst I love getting away from it all, relaxing on a beach or by the pool, I really love trying the local food. However, Glenn (aka Just a bit of BBQ on Twitter) commented recently that we don’t need to be on holiday to eat some great produce, which is so true!
One food that I rarely eat in the UK is Octopus, which is one of those treats I would class as ‘holiday food’. I have cooked Octopus from scratch before. It’s a fairly long process where you boil the Octopus to tenderise it and then grill it on the BBQ.
I bought some pre-cooked Octopus from Wright Brothers Ltd, which made the whole process really simple for this cook. It was simply a case of marinating, then warming through on the BBQ.
Preparation and Cook
I started the prep for this cook by marinating the Octopus for a couple of hours, removing them from the fridge 30 minutes before I wanted to start the cook.
I used the SNS Kettle Grill with the Slow ‘n’ Sear Deluxe, which effectively creates a direct and indirect zone on the BBQ. It was then a case of cooking the Octopus for around 5 minutes on each side until they got a little char.
Once off the grill, I placed on the pre-prepared salad and then drizzled with some more of the marinade.
One thing I aim to do when cooking, is keeping things simple. This dish was so straightforward! The Octopus was pre-cooked, briefly marinated and then quickly grilled over charcoal. It came out brilliantly well and the flavours were exactly what I was looking for.
This is no longer in the ‘holiday food’ bracket but something I will be eating regularly whilst at home in the UK.
- 2 Octopus Tentacles
- 2 tbsp Olive Oil (extra virgin)
- 1 tbsp White Wine Vinegar
- 1 Zest Lemon
- 1 Juice of a Lemon
- 1 Garlic Clove (crushed)
- 1 tsp Oregano
- Mix the Olive Oil, White Wine Vinegar, Lemon Zest, Lemon Juice, Garlic and Oregano and stir all the ingredients well.
- Add the cooked Octopus to the marinade and ensure it gets a good covering. Place in the fridge for a couple of hours. Get the Octopus out of the fridge around 30 minutes before you want to start cooking.
- Once your BBQ is ready place the Octopus directly over the charcoal and cook for around 5 minutes on each side. Keep an eye on it as you don't want it to burn but just nicely char. Remember you are not cooking the Octopus just warming it through.Don't discard the marinade but place it to one side as you will need it later.
- Once cooked remove from the grill and plate up. I did a Mediterranean Salad, which consisted of mixed salad leaves, tomato, cucumber, red onion and feta. Place the Octopus on the salad and drizzle with some of the saved marinade.