Recipe for grilled octopus
Squid Needs to Enter Danish Kitchens!
Squid is not something Danes are eagerly lining up to bring home to their kitchens. Unfortunately! Squid is an incredibly delicious dish that is not only easy to prepare but also nutritious and sustainable.
This grilled squid was simply so tasty and flavorful, and its texture reminded me a bit of shrimp or lobster—not the least bit slimy or “rubbery”!
In Denmark, we have more than twenty different species of squid, and periodically, an additional twenty species can be found. However, Danish fishermen consider squid as bycatch, which is merely exported to Mediterranean countries—therefore, it’s not a product you typically find at the fishmonger.
Delicacy or Sea Monster?
Squid is quite a legendary and mystified creature, often taking the form of a terrifying and gigantic sea monster whose sole purpose in life is to attack and sink ships.
Nevertheless, squid is a common ingredient in several food cultures: Both in the Mediterranean and in several Asian cuisines, the squid is a common delicacy.
– and now it’s time to put squid on the map.
Okay, I admit it: Squid was not exactly what was on my shopping list. Neither that day nor any other day before. However, I have a superb relationship with my local fishmonger, and I almost want to say that I trust him blindly.
That’s the fantastic thing about professionals: They really know what they’re talking about! So when he said, “Per, I have something you must try,” I was already reaching for my credit card.
Eight-armed squid. Well then!
It was actually already both cleaned and pre-boiled. I know that eight-armed squid needs to be tenderized well to be good, and if you take a trip to the Mediterranean, you will actually have the opportunity to see the locals tenderizing the squid against the rocks—yep, it’s true!
Whether the boiling process is connected to tenderizing, I don’t know, but it certainly made preparation easier—they just needed a quick grill!
Boiling Squid
If you come home with raw squid arms, there’s no reason to panic. Below, I also guide you in preparing completely raw squid.
Grilled Octopus
Ingredients
- Squid 2 arms
- Oil neutral flavor - for basting
- Flake Salt to taste
- Pepper from the mill - to taste
Instructions
Cooking the Octopus
- Aren't the octopus arms pre-cooked? Then read on here - otherwise just skip to the next point: Grilling.
- Bring a pot of water to a boil.
- Dip the octopus arms into the boiling water 3 times. This will make the arms curl up nicely. On the fourth dip, leave the octopus arms in the water. Let them boil for 60-90 minutes until they are tender. You can check the tenderness by poking the arms with the tip of a knife.
- Lift the tender octopus arms out of the water. You can decide whether to scrape off the dark red skin on the octopus arms or leave it on. I left it on since it gives a wonderful flavor on the grill.
Grilled Octopus on the Grill
- If the octopus arms are pre-cooked, start preparing them for the grill.
- Baste the octopus arms with oil.
- Add salt and pepper.
- Throw the octopus on the piping hot grill. You can also use a grill pan if you prefer. In that case, turn the stove to full blast.
- Grill the octopus for two minutes on each side. If you have left the skin on the octopus arms, the skin will become nicely charred on the grill.
- Remove the finished octopus from the heat.
- Serve immediately. Bon appétit!