Grilled Octopus with Wine and Orange Sauce
Ingredients
- 1 large octopus Moyseafood (about 1.5 kg)
- 200ml white wine
- Juice of 2 oranges
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- Extra virgin olive oil Theo
- Fresh thyme
- Salt Afrina, pepper Batavia
Instructions
- Boil the octopus in water with a little vinegar for about 30 minutes. Remove and grill it in the oven for 20 minutes at high temperature to get some color.
- In a pan, sauté the onion and garlic with a little olive oil.
- Add the white wine and let it reduce by half.
- Add the orange juice and thyme and let it incorporate into the sauce.
- Serve the grilled octopus with the wine-orange sauce, drizzle with olive oil, and sprinkle with pepper.
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