Mediterranean barbecue pleasure with matching wine accompaniment
Tender squid tentacles, marinated in fresh lemon juice, spicy garlic and the best olive oil, grilled over an open flame – a delicious touch of the Mediterranean on your barbecue! The smoky roasted flavour harmonises wonderfully with the freshness of the marinade and is perfectly complemented by a fine wine pairing.
Ideal wine pairing: Albariño (Spain, Rías Baixas DO)
Albariño from Rías Baixas combines everything that goes well with grilled octopus: Fresh, lively acidity, a fine mineral note and flavours of citrus fruits, white flowers and apricots. The elegant fruitiness emphasises the delicate sea flavours of the octopus, while the saltiness of the wine harmonises wonderfully with the seafood character of the dish. The fresh acidity structure balances the roasted flavours of the grill and ensures a lively, summery taste experience.
Further wine recommendations:
Vermentino (Italy, Sardinia DOC) The Vermentino delights with notes of grapefruit, green apples and a slightly salty minerality. The wine’s lively acidity and Mediterranean herbal notes combine perfectly with the flavour of garlic and lemon. The freshness of the Vermentino brings additional lightness and structure to the combination with the octopus.
Assyrtiko (Greece, Santorini PDO) Assyrtiko is known for its pronounced minerality and citrus freshness. Its salty note harmonises perfectly with seafood, while the wine’s structure perfectly absorbs the smoky grill flavours. The clear, precise character of Assyrtiko emphasises the fine details of the lemon-garlic marinade particularly well.
Picpoul de Pinet (France, Languedoc AOC) With its crisp acidity and flavours of green lime, apple and sea salt, Picpoul de Pinet is predestined for grilled seafood. The freshness of the wine enhances the citrus flavours in the dish, while its minerality perfectly supports the marine notes. An ideal partner for grilled octopus.
Grüner Veltliner (Austria, Kamptal DAC) The Grüner Veltliner with notes of apple, lime and white pepper brings a lively freshness into play. Its fine spiciness complements the garlic wonderfully, while the typical acidity structure makes the grilled octopus appear light and elegant. A harmonious and exciting pairing.
Chardonnay (France, Chablis AOC) Chablis offers mineral elegance, fine citrus notes and a taut acidity. This structure takes grilled octopus to a new level, as it perfectly emphasises both the freshness of the marinade and the roasted flavours. The chalkiness of the wine combines perfectly with the slightly smoky flavour of the squid.
The recipe:
Grilled squid tentacles with lemon and garlic olive oil
Cooking utensils
- 1 Grill or grill pan
- 1 Bowl for the marinade
- 1 Barbecue tongs
- 1 Knife
Ingredients
- 400 g Squid tentacles cleaned, pre-cooked
- 2 Tbsp olive oil
- Juice of 1 lemon
- 2 Garlic cloves finely chopped
- 1 teaspoon lemon zest rubbed off
- Salt and pepper to taste
- Fresh parsley to garnish
Preparation
- Rinse the squid tentacles under running water and pat dry
- In a bowl, mix together the olive oil, lemon juice, lemon zest, garlic, salt and pepper
- Place the squid in the marinade and leave to marinate for at least 15 minutes
- Preheat the grill to a medium to high heat
- Place the tentacles on the grill and grill for 2-3 minutes per side until lightly browned and crispy
- Sprinkle with fresh parsley and serve immediately
Recommended side dishes:
- Grilled Mediterranean vegetables (e.g. zucchinis, peppers)
- Lemon rice
- Fresh flatbread
