Char-grilled Squid and Octopus Tapas in peppered sherry marinade (Barbecue and Grilling)

 

                Both squid and octopus are usually sold already cleaned, or ask your fishmonger to do so. Rinse them again before marinating.

Serves 8

• 16 baby squid (up to 3 inches / 7.5 cm long), cleaned
• 750 gr (1½ lbs) small octopus, cleaned
• Finely chopped fresh Italian parsley

Peppered sherry marinade

• 6 cloves garlic, minced
• 60 ml olive oil
• 60 ml dry sherry
• 15 ml dried oregano
• 5 ml hot pepper flakes
• 5 ml smoked Spanish paprika
• 2 ml salt

1. Prepare the marinade : In a small bowl, combine all the ingredients of the marinade.
2. Place squid and octopus in a large sealable plastic bag and pour in marinade ; seal, toss to coat and refrigerate for at least 3 hours or up to 4 hours.
3. Meanwhile, prepare a hot fire in your grill.
4. Remove squid and octopus from marinade, discarding marinade, and arrange on oiled grill rack ; place grill rack over the fire.
5. Grill octopus 2 minutes per  quarter, until opaque and firm in the thickest part, with a bit of char ; grill squid for 1 to 2 minutes per side, turning once, until opaque, with a bit of char.
6. Transfer octopus to a cutting board ; using a chef's knife, chop octopus into small pieces and arrange on a serving platter ; arrange squid on the platter and garnish with parsley.

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