Grilled octopus (squid)

Ingredients for 6 servings:

• 1 squid(s), fresh, (octopus) approx. 1200 g
• 100 ml white wine
• 100 ml rapeseed oil
• 4 bay leaves
• 2 lemons
• 50 ml olive oil

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

Preheat oven to 200 degrees Celsius (top and bottom heat). Place the squid, as it is, with eyes and beak, into the roasting bag along with 100 ml white wine, 4 bay leaves, and 100 ml rapeseed oil. Cook the roasting bag for about 1 1/2 hours at 200 degrees Celsius. After about 20-30 minutes of cooking time, poke 2-3 small holes in the roasting bag with a sharp knife to allow the steam to escape. Then carefully remove it. Caution: it’s very hot. Drain well in a colander. Now cut off the octopus arms as close to the head as possible, but be careful not to remove the skin, as this is important for the color and crispiness when grilling. Everything is edible except the eyes and beak. Brush with a little olive oil and place on the prepared hot grill. Now it’s all about color and crispy skin, because it’s already cooked and edible as soon as it comes out of the oven. Serve with lemon slices. This is a Greek recipe and will remind anyone who loves grilled squid of their last vacation in Greece. Alternatively, you could marinate the squid in vinegar and olive oil right after it comes out of the oven. It’s also delicious.