Eine Grillzange greift nach Oktopusarmen auf einem runden Grill

Grilling squid

Become a barbecue pro with us! We'll show you how to grill octopus, calamari and sepia to perfection and ensure an enjoyable, aromatic summer evening in no time at all.

Grilling squid

Become a barbecue pro with us! We'll show you how to grill octopus, calamari and sepia to perfection and ensure an enjoyable, aromatic summer evening in no time at all.

Tender, juicy and full of flavor - grilled squid brings the taste of summer to your plate. With a few tips and tricks, the grilling squid is surprisingly easy and you can conjure up a Mediterranean taste sensation in no time at all. Whether it's octopus, calamari or sepia - we'll show you how to create authentic barbecue delights that are second to none.

The basic rule is: don't grill your squid for too long! You will achieve the best consistency if you place the seafood on the very hot grill for a short time. A mixture of oil, lemon, garlic and spices of your choice is generally suitable for marinating squid.

Octopus from the grill

Calamari & sepia from the grill

Octopus from the grill

When grilling octopus, pre-cooking is crucial so that the meat is nice and tender after grilling. With our Spanish octopus arms, you can skip this step - we've already done it for you.

For the marinade, we recommend mixing olive oil, garlic, lemon juice, salt and pepper and marinating the octopus in it for around 20 minutes.

Then grill it for 5-6 minutes on high heat on each side until a light crust forms but it is still nice and tender on the inside.

You can either cut it into pieces or serve it whole, such as on our grill plate. Grilled octopus is also perfect as a salad topping, with grilled vegetables or for delicious octodogs.

Octopus from the grill

When grilling octopus, pre-cooking is crucial so that the meat is nice and tender after grilling. With our Spanish octopus arms, you can skip this step - we've already done it for you.

For the marinade, we recommend mixing olive oil, garlic, lemon juice, salt and pepper and marinating the octopus in it for around 20 minutes.

Then grill it for 5-6 minutes on high heat on each side until a light crust forms but it is still nice and tender on the inside.

You can either cut it into pieces or serve it whole, such as on our grill plate. Grilled octopus is also perfect as a salad topping, with grilled vegetables or for delicious octodogs.

Gegrillter Oktopus Arm mit Matbucha auf einem weißen Teller auf einem gedeckten Holztisch

Vorgegarte spanische Oktopusarme auf einem weißen Teller mit grauem Untergrund

Spanish octopus arms

pre-cooked

from CHF 32.99*

ganzer Spanischer Oktopus vor weißem Hintergrund fotografiert

Spanish octopus, whole

raw

from CHF 69.99*

Tonkrug Muraglia Olivenöl mit kunstvollem, buntem Oktopus-Design auf weißem Hintergrund, hochwertige italienische Keramikverpackung.

Muraglia olive oil in a clay jug with octopus

extra native

CHF 42.99*

CHF 85.98 /l

Seafood-Teller (Scalopps, Lachsfilet, Rotgarnelen, Pulpo) auf grauem Hintergrund

On sale

Barbecue Box

from CHF 44.99*

Gegrillte Calamari mit Petersilie auf einer schwarzen Platte

Calamari & sepia from the grill

The preparation of grilled calamari & sepia is very similar. A marinade made from olive oil, garlic, lemon juice, salt, pepper and herbs such as parsley of your choice is also suitable here. If you like it a little spicier, you can also use chili for the marinade.

Marinate the seafood for around 30 minutes before briefly placing it on the very hot grill. A short grilling time is particularly important for sepia & calamari so that the meat does not become tough or rubbery.

A plancha is particularly suitable for grilling this seafood, as it distributes the heat evenly, ensuring that the seafood is cooked evenly and has a nice crust without burning. There is also no risk of small pieces falling through the grill with a grill plate like this.

We recommend drizzling the grilled sepia and calamari with fresh lemon juice after grilling and serving either with grilled vegetables, crispy garlic bread or a Mediterranean salad.

Calamari & sepia from the grill

The preparation of grilled calamari & sepia is very similar. A marinade made from olive oil, garlic, lemon juice, salt, pepper and herbs such as parsley of your choice is also suitable here. If you like it a little spicier, you can also use chili for the marinade.

Marinate the seafood for around 30 minutes before briefly placing it on the very hot grill. A short grilling time is particularly important for sepia & calamari so that the meat does not become tough or rubbery.

A plancha is particularly suitable for grilling this seafood, as it distributes the heat evenly, ensuring that the seafood is cooked evenly and has a nice crust without burning. There is also no risk of small pieces falling through the grill with a grill plate like this.

We recommend drizzling the grilled sepia and calamari with fresh lemon juice after grilling and serving either with grilled vegetables, crispy garlic bread or a Mediterranean salad.

Drei Patagonische Calamari auf einem weißen Teller

Patagonian Calamari

raw and without skin

CHF 26.99*

CHF 33.74 /kg

Drei ganze apulische Sepia auf weißem, rundem Teller von oben fotografiert

Apulian Sepia, whole

raw

CHF 24.99*

CHF 49.98 /kg

Tagliatelle di Sepia

ready for portioning

CHF 26.99*

CHF 67.48 /kg

Drei ganze apulische Calamari auf rundem Teller von oben fotografiert

Sold out

Apulian calamari, whole

raw

CHF 19.99*

CHF 49.98 /kg

Our recipe tip

Seafood grill plate with Matbucha

This seafood barbecue platter brings a Mediterranean vacation feeling to the barbecue! Tender octopus arms and juicy prawns meet an aromatic marinade and are grilled to perfection over an open fire. Served with a fruity matbucha salsa as a spicy accompaniment - simple, quick and ideal for sociable summer evenings!

To the recipe

Our recipe tip

Seafood grill plate with Matbucha

This seafood barbecue platter brings a Mediterranean vacation feeling to the barbecue! Tender octopus arms and juicy prawns meet an aromatic marinade and are grilled to perfection over an open fire. Served with a fruity matbucha salsa as a spicy accompaniment - simple, quick and ideal for sociable summer evenings!

To the recipe