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Grilled octopuses

Grilled octopuses
This is quite a traditional dish in Mediterranean countries, say in Greece, where octopuses are a common object of fishing. We rarely sell them fresh, so if you come across them, buy them right away. Frozen octopus must first be thawed very slowly on the coldest shelf of the refrigerator.
1 prepared octopus weighing about 1 kg
2 tbsp white wine vinegar
2 bay leaves
1 tsp. sweet peas and black pepper
For the marinade sauce:
1 jar (70 g) of capers
3 garlic cloves
2 tbsp dijon mustard
2-3 sprigs of marjoram
2 cups olive oil
1 tsp red wine vinegar
4 anchovy fillets
Step 1
Boil the water in a large saucepan, add all the spices, salt and vinegar. Put the octopus in a saucepan and cook for about 20 minutes .
Step 2
Remove the finished octopus from the broth (it will no longer be needed) and cool. Cut the cooled octopus into portions and put it in a bowl.
Step 3
For the sauce, combine all the ingredients in a blender bowl (put the capers together with the brine), except olive oil, and whisk until smooth. Without turning off the engine, gradually pour in the oil in a very thin stream. Leave half of the sauce to serve, and pour the other half into a bowl with octopus. Put it to marinate in the refrigerator for 20 minutes .
Step 4
Then remove the octopus from the marinade, lightly dry it with paper towels and put it on a well-heated and oiled grill grate. Fry, turning over, on strong coals, for about 3 minutes on each side. Serve with fresh herbs, lemon and sauce.