Greek Seafood Platter
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
ready in 2 h. 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 48 ozs cleaned Octopus
- 1 cup dry white wine
- 6 whole peppercorns
- 1 unwaxed lemon (halved)
- 2 cloves garlic cloves
- ¼ cup extra virgin olive oil
- 1 lemon (juice)
- salt
- peppers
- For the marinade
- 0.333 cup extra virgin olive oil
- 1 Tbsp white wine vinegar
- 1 lemon (juice)
- 2 cloves garlic cloves (finely chopped)
- To garnish
- Lemon wedge
Preparation steps
1.
Place the octopus, wine, peppercorns, lemon halves and garlic in a pan. Add water if needed to cover the octopus.
2.
Bring to a boil, then reduce the heat to a simmer and cook for 45-90 minutes until the octopus is tender when pierced with a sharp knife. Drain and cut the octopus into pieces.
3.
For the marinade: combine all the ingredients and add the octopus, stirring well to coat. Leave to stand for 1 hour.
4.
Heat the grill.
5.
Place the octopus on the grill and cook for about 4 minutes on each sides until the octopus is well browned, but still moist.
6.
Place the octopus on a serving plate and drizzle with olive oil and lemon juice. Season to taste with salt and pepper. Serve immediately with lemon wedges.
