Grilled prawns and pulpo with pineapple salsa

Wash the prawns and dry them well. Gut the pulpo, remove the tooth and wash it well. Cut the pulpo into large pieces.

For the marinade:

Mix some oil with chopped parsley, garlic, lemon juice, a pinch of oregano, a pinch of salt and some chilli in a bowl.

Marinate the prawns and pulpo for at least 30 minutes.

For the salsa:

Cut the mango flesh off the stone and peel it. Then peel the pineapple as well and cut out the core. Finely dice or roughly chop the mango and pineapple flesh.

Clean and wash the spring onion, cut in two lengthways and finely chop crosswise. Then wash the chilli pepper, cut lengthwise and remove the seeds. Finely chop the pod.

Wash the lime in hot water, rub dry and grate the zest. Halve and squeeze the lime. Peel the garlic and ginger and chop finely.

Mix together the pineapple, mango, spring onion, chilli, ginger, garlic, 2 tablespoons of oil, lime zest and juice. Season the salsa with a little salt, pepper and sugar.

For the prawns and pulpo:

Insert the grill plate at the bottom of the MultiGrill 9 Pro and the griddle/grill plate at the top. Use the MultiGrill 9 Pro as a contact grill. Set the temperature of the lower and upper plate to 210°C and press the start/stop button to preheat the grill.

When the display shows ready, first remove the pulpo from the marinade, drain and place on the lower plate, press down with the upper plate and cook for 10-12 minutes. After 4-6 minutes, remove the prawns from the marinade as well and cook for the remaining 4-6 minutes.

Serve the pulpo and prawns directly with the salsa.