Grilled Things from the Sea

Ingredients

Octopus

1 ½ lbs medium sized octopus 

1 cup of red wine 

1 cup of extra virgin olive oil 

3 strips of orange peal

3 sprigs of fresh rosemary 


Grilled Shrimp Skewers

 12 large shrimp, peeled and deveined leaving tail shell intact 

2 tablespoons Olive oil 

Sea salt flakes 


Scallops

12 large scallops in the shell

1 tablespoon olive oil 

Sea salt flakes 


Spicy Salsa 

1 tin of crushed tomatoes (14.5 ounces)

1 small onion peeled and roughly chopped

1 clove garlic peeled

Methodology

Octopus

Place octopus (heads and tentacles) into a large saucepan with the red wine, olive oil, orange peal, rosemary sprigs and 1 cup of water. Bring to the boil then reduce heat to low and cook for 40 minutes or until tender. Remove from heat and allow octopus to cool in liquid.

Drain and then cut the octopus tentacles into 4 pieces and the heads in half. Thread 3 octopus pieces onto each skewer. brush with oil and place onto the preheated CRUX smokeless grill, (medium high heat) cook till crisp and golden  on either side , approximately 5-7 minutes.

Remove octopus from grill and serve immediately.


Grilled Shrimp Skewers

Insert a skewer into each shrimp, starting at the tail and pushing through to the top

brush with oil and place onto the preheated CRUX smokeless grill, cook till golden on either side , approximately 2-4 minutes.

Remove shrimp from grill and serve immediately.


Scallops

Brush scallops with oil and place face down onto the preheated CRUX smokeless grill, cook till golden, approximately 1-2 minutes, before flipping and cooking shell side down for a further minute. 

Remove scallops from grill and serve immediately.