BBQ octopus with red wine sauce
Ingredients
1kg large octopus legs
2 cups red wine
1 onion, diced
1 carrot, diced
1 celery stalk, diced
2 bay leaves
3 cloves
1 garlic clove, sliced
Olive oil
½ cup octopus stock (from boiling octopus)
Parsley, for garnish
READ MORE
Χταποδάκι ισπανικό με πάπρικα
Method
Bring a saucepan (large enough to fit the octopus) of water to the boil. Wash octopus and place in the boiling water. Simmer for about 30 - 40 minutes until the meat is tender. Keep half a cup of the stock before draining octopus. Let it cool slightly and then remove any large bits of skin.
To make sauce, add a little olive to a small saucepan and fry the onion, carrot and celery. Add the garlic then the wine, octopus stock, bay leaves, cloves and season. Boil until reduced by half. Strain sauce using a fine sieve, and set aside till needed.
Cut octopus into large pieces, brush with olive oil and grill on a cast iron hot plate or a BBQ. Once it has obtained a nice colour, remove from heat and cut into bite size pieces. To serve, drizzle with red wine sauce and garnish with chopped parsley.
