Steven Raichlen

Summertime And Livin’ Should Be Easy: Mixed Seafood Grill

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.

IMG_3942

Grilled Octopus

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.

IMG_3955

IMG_3969

 

Advertisements