BBQ Baby Octopus Recipe

Basic BBQ Baby Octopus Recipe

A favorite of many, great octopus can often elude even the most diligent of cooks. Follow this recipe and discover how great ingredients and long marinating results in the tenderest of octopus.

INGREDIENTS

• 800gm baby octopus


• 1 bunch Italian parsley (chopped)


• 3 lemons


• 2 limes


• 2 oranges


• 2 cloves of Garlic


• 3 red chillies


• 100 ml olive oil


• 100 ml sweet chilli sauce

DIRECTIONS

For the marinade take the stalks from the parsley, finely chopped garlic, juice from one lemon and ½ of the olive oil. Combine all in a bowl. Clean the octopus by removing the ink sack from the head and the beak from the base of the head. (If you have a great relationship with your fishmonger they may already have done this for you)
Toss the octopus through the marinade, cover and refrigerate for up to 24 hours (if possible) This allows the flavors of the garlic and lemon to enter the flesh of the octopus as well as tenderizing.On the day of cooking segment the remaining citrus fruit reserving the juice.
Take the juice, sweet chilli sauce and the remaining olive oil and whisk together. The amount of chilli sauce will vary according to individual taste so don't add it all straight away.
Throw in chopped coriander and season with fresh ground black pepper.
Sear the octopus on the BBQ until just cooked, toss the octopus in a little of the dressing and arrange in the center of the plates. Toss the citrus segments throughout the remainder of the dressing and drizzle over and around the plate.
Garnish with parsley and ENJOY…Tips:

• Always try to buy the octopus the day before you need it as it is always better after a good 24 hours in the marinade.


• Always ask your fishmonger to tenderize your octopus.


• Prep and marinate to octopus the day before cutting preparation time and producing the tenders of octopus.


• Any leftover dressing can be stored for up to a week in the fridge to be used on all fresh salads.

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