On a hot and lazy summer afternoon, I channeled the Gershwin brothers’ lyrics and decided on an easy and simple menu – grilled seafood. Inspired mainly by a large not-often seen cleaned octopus at the supermarket, I added a few squid, shrimp, and scallops as well to throw on the barbecue. The well-thumbed copy of The Barbecue Bible by Steven Raichlen had a recipe for the octopus with a few ingredients and little effort that would be in keeping with theme of the afternoon. The grilled octopus, however, had enough flavor to balance the other seafood that only needed a light seasoning of salt and pepper to make for an easy summertime, grilled meal.
Octopus – 1lb, cleaned and trimmed
Red wine vinegar – 1 tbsp
Lemon juice – 1 tbsp
Oregano – 1 tsp
Salt and pepper – ½ tsp each
Olive oil – 3-6 tbsp
Parsley – 3-4 sprigs
Lemon wedges – 2
- Preheat the grill to high.
- Peel, scrape the reddish skin off the octopus and rinse the octopus, if not already cleaned.
- Oil the grill grate, and lay the octopus on the grill. Keep turning with tongs until nicely charred, about 3-6 minutes on each side.
- Cut the octopus into small bite-sized pieces and put them into a bowl.
- Combine all the remaining ingredients and whisk. Pour this marinade over the grilled octopus and let the octopus sit for 10-30 minutes.
- Serve warm or at room temperature.
Serve with coleslaw or green salad and grilled corn.