GREEK OCTOPUSSY Don’t be scared off by the fact
that this Greek dish requires whole baby octopus: The rich, melt- ingly tender taste of the marinated octopus mixed with the smoky taste of the grill makes believers out of skeptics. You do have to get your hands deeply involved for this recipe . . . practice makes perfect.
INGREDIENTS: 1 lb. baby octopus 1/4 cup olive oil Juice of 1 lemon Zest of 1 lemon 2 t. salt 1 tbsp. black pepper 2 tbsp fresh oregano chopped finely (or 1 t. dried)
1/2 t. ground clove 3 garlic cloves, mashed Skewers 2 lemons, cut in wedges
INSTRUCTIONS: Thaw the octopus if it is frozen,
then toss all the ingredients with the exception of the lemon wedges, into a plastic bag or a container with a tight-fitting lid. Massage the marinade into the octopus and return to the fridge for a full day. Massage it every now and again. Fire up that grill. This is impor-
tant: If you have a gas or charcoal grill, it is vital that you add some kind of wood smoke—if you fail to do this, the dish becomes far less interesting. I typically soak hickory sawdust overnight and then dump it into a makeshift bowl made from heavy-duty foil. While your grill is heating, skewer
the little octopi. It’s a good thing if some of the herbs or garlic from the marinade sticks to the octopus, but not essential. Grillclosed,over the smoky-fire
for 3 minutes, then turn them and grill for 3 minutes more. Serve still hot with the lemon wedges on the side.
WINE: 2012 Sigalas Assyrtiko from Santorini, Greece Here is where I put my regionality theory of “what grows together goes
together” to the test. This dish has all sorts of citrus, mineral, salty ocean and char-grilled character to it. That’s what makes it Greek. So what better wine than the famous Assyrtiko from the incredibly beautiful island of Santorini? The island is an old volcano with famous white soil and the wines are fiercely mineral and citrusy when drunk on their own. However, and this is a big however, once you add that bite of food, this is when the magic happens. The wine mellows like a flower blooming and the food tastes that much more delicious. This is really a fantastic match.
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RAGE monthly | NOVEMBER 2013
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