Holztisch, der mit gegrillten Meeresfrüchte Tellern und Platten mit Oktopusarmen und Riesengarnelen vom Grill gefüllt ist

Seafood grill plate with Matbucha

40 minutes

Mittel

4 people

Mediterranean delight straight from the grill! Tender octopus arms and juicy king prawns are refined with an aromatic marinade and grilled over a high heat. The result is a seafood grill platter that is not only a real highlight in terms of taste, but also visually. It is served with matbucha - a fruity Levantine tomato salsa that can be braised directly on the grill in a fireproof pan.

Ingredients

For the seafood grill plate:
4 octopus arms, pre-cooked
4 Black Tiger king prawn, whole
4 tbsp olive oil
2 garlic cloves, finely chopped
Juice of 1 lemon
Salt and pepper to taste
1 bunch of fresh parsley, finely chopped
For the Matbucha:
4 large ripe tomatoes, diced
1 red bell pepper, finely diced
2 garlic cloves, chopped
1 tsp paprika powder (sweet or smoked)
½ tsp cumin
1 small red chili, finely chopped (optional)
3 EL extra virgin olive oil
Salt and pepper to taste

Stefan from HONEST CATCH

The matbucha can be prepared in advance and lightly reheated on the grill before serving. Also perfect as a dip with crusty bread!

Preparation

Prepare and marinate the seafood: Remove the intestines from the king prawns with a back cut. Marinate the octopus arms and prawns in a mixture of 4 tablespoon of olive oil, 2 finely chopped garlic cloves, lemon juice, salt and pepper for approx. 20 minutes.
Prepare the matbucha: Preheat the grill to a medium-high heat. Place an ovenproof pan on the grill and lightly heat the olive oil. Briefly sauté 2 cloves of chopped garlic and the chilli. Then add the diced tomatoes and peppers and simmer over an indirect heat for approx. 20-25 minutes until the sauce thickens. Season with 1 teaspoon of paprika powder, 1/2 teaspoon of cumin, salt and pepper.
Grill the octopus & prawns: Grill the octopus arms over a direct heat for approx. 5-6 minutes per side so that it has a light crust but remains tender on the inside. As the octopus arms are already pre-cooked, they only need to be grilled briefly and hot.

Grill the prawns as well until they take on a nice color and are slightly firm (approx. 4-5 minutes per side). Brush with the remaining marinade while grilling.
Arrange the grilled octopus and prawns on a large platter. Serve with the matbucha in a bowl. Sprinkle with fresh parsley and serve with lemon wedges if desired.