Wood-Grilled Octopus And Squid

Name: Wood-Grilled Octopus And Squid
Total time: 3 h 30 min
Yield: Four servings
Cuisine: italian
Ingredients: 3 tablespoons olive oil; 1 Spanish onion, peeled and diced; 1 clove garlic, peeled and minced; 1/2 cup carrots, peeled and diced; 1 small can tomato paste; 1 cup white wine; 1 medium cleaned octopus, about 2 to 4 pounds, preferably fresh; 3 tablespoons fresh thyme leaves; 1 bay leaf; Salt and freshly ground pepper to taste; 3/4 pound fresh cleaned squid, tentacles separated from body; 1/4 cup, plus 4 teaspoons, extra-virgin olive oil; 2 cloves garlic, peeled and minced; 2 tablespoons fresh rosemary, finely chopped; 1/2 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1 lemon, thinly sliced; 2 tablespoons coarsely chopped parsley

By Molly O'Neill

Total Time: 3 hours 30 minutes
Rating: 4(21)
Comments: Read comments

Featured in: FOOD; Behind the Plate

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Ingredients

Yield:Four servings

The Octopus

3tablespoons olive oil
1Spanish onion, peeled and diced
1clove garlic, peeled and minced
½cup carrots, peeled and diced
1small can tomato paste
1cup white wine
1medium cleaned octopus, about 2 to 4 pounds, preferably fresh
3tablespoons fresh thyme leaves
1bay leaf
Salt and freshly ground pepper to taste

The Squid

¾pound fresh cleaned squid, tentacles separated from body
¼cup, plus 4 teaspoons, extra-virgin olive oil
2cloves garlic, peeled and minced
2tablespoons fresh rosemary, finely chopped
½teaspoon salt, plus more to taste
Freshly ground pepper to taste
1lemon, thinly sliced
2tablespoons coarsely chopped parsley

Ingredient Substitution Guide

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Preparation

Step 1
Heat 1 tablespoon of the olive oil in a large pot over medium heat. Add the onion, garlic and carrots and cook until the onions are clear, about 5 minutes. Add the tomato paste, wine, octopus and herbs. Cover with water and simmer until the octopus is fork-tender, about 3 hours.
Step 2
Meanwhile, run a knife along 1 side of each squid tube from the opening to the pointed end. Open the flap and score each piece, without cutting through the flesh. Place the squid in a bowl and toss with ¼ cup of the olive oil, garlic, rosemary, ½ teaspoon salt, pepper and lemon. Marinate for 2 hours.
Step 3
Remove the octopus from the liquid and let cool slightly. Heat a grill, preferably using hard wood, until very hot. Cut the legs off the octopus at the base of the body and discard the body. Brush the legs with 2 tablespoons of olive oil, season with salt and pepper and place on the grill for a few minutes. Remove the squid from the marinade and place the tentacles on the grill. Add the squid bodies, laying them out flat. Cook the octopus legs until charred and cook the squid just until it turns opaque. Divide among 4 plates, drizzle with the remaining olive oil, season with salt and pepper and sprinkle with parsley.