Seafood is a traditional component of Greek cooking and this combination of octopus, cuttlefish, prawns and mussels is simply grilled to showcase the flavour of the creatures.
- 3 garlic cloves, finely chopped
- 1 tbsp oregano leaves, roughly chopped
- 2 tbsp lemon juice, plus lemon halves, to serve
- 125 ml (½ cup) olive oil
- 2 (about 500 g) octopus, cleaned, cut into large pieces
- 200 g cuttlefish, cleaned, cut into large pieces
- 500 g extra-large green prawns
- 500 g mussels, scrubbed, bearded
- 125 ml (½ cup) dry white wine
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place garlic, oregano, lemon juice and 60 ml oil in a bowl. Season with salt and pepper, set aside.
Drizzle remaining 65 ml oil over octopus, cuttlefish and prawns and toss to coat. Preheat a barbecue or chargrill pan to high heat and cook octopus and cuttlefish for 4 minutes on each side or until tender. Cook prawns for 2 minutes on each side or until just cooked.
Meanwhile, place mussels and wine in a saucepan over high heat, cover and cook for 4 minutes or until shells open. Drain. Transfer to a plate with grilled seafood, drizzle over sauce and serve with lemon.
Drink 2013 Kangarilla Road Chardonnay, McLaren Vale, SA ($18)
Photography Alan Benson & Ben Dearnley
As seen in Feast magazine, May 2014, Issue 31.