Grilled octopus with green fried peppers

Ingredients for 4 servings:

• 1 octopus weighing approximately 1200 g (fresh or thawed)
• 100 ml white wine
• 50 ml olive oil, simple for stewing
• 2 bay leaves
• 2 tsp oregano
• 2 lemon(s), organic
• 2 clove(s) garlic, organic
• 1 tsp, stripped Allspice d’Espelette (Basque pepper)
• 500 g green peppers
• 50 ml olive oil, best, for drizzling
• 1 pinch of salt flakes (e.g. Maldon sea salt flakes)
• 1 bunch parsley, flat

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

Summer kitchen that lets the sun shine even in winter

Rinse the octopus whole under cold running water and clean it by cutting off the head and eyes and removing the beak from the tentacle hub. Discard both! Leave the tentacles together, turn the body pouch inside out, and peel off the skin. Place the octopus in a large, cold pot and heat over medium heat. After a short time, liquid will run out; drain it. Repeat this process 3-4 times. Now add white wine and olive oil to the octopus along with the bay leaves to sauté, squeeze the juice of one lemon and add it to the pot, and sauté the octopus over low heat with the lid on. After about 35 to 45 minutes, the octopus flesh should be tender. You can test this by inserting a sharp knife into a thick part of the tentacles. Remove the octopus from the liquid and let it cool slightly. In the meantime, rinse and dry the roasting peppers, and if necessary, trim the stems with scissors. Chop the octopus as desired and grill or fry in a griddle pan. Add the roasted peppers and chopped garlic and brown lightly. Sprinkle the grilled tentacles with oregano and season with Basque piment d’Espelette. Serve on a warm serving platter or directly in the pan and drizzle with good olive oil. Season with lemon juice and sprinkle with rinsed parsley leaves and some salt flakes. Serve with lemon wedges and the best olive oil. TIP: As a side dish, I recommend Mediterranean tomato rice or simply fresh baguette with a Greek farmer’s salad. Drink suggestions include Tavel Rosé, Muscadet Sur Lie, Brut Cider, or simply a cool blonde.