The weather is warming up which means it's time to fire up the barbie and move the kitchen outdoors. There's no better way to make the most of warm Aussie weather and enjoy the company of good mates than with a delicious barbecued feast.
Today we are sharing a delicious and easy recipe for Chargrilled Baby Octopus. The flavours in this Mediterranean-inspired dish are fresh and zesty. Enjoy it with a glass of wine, or go for soda water with slices of fresh orange and mint leaves.
Chargrilled Baby Octopus
Preparation time 15 mins + 10-15 mins marinating
Cooking time 18 mins
2 red capsicums
1⁄2 cup (75g) sun-dried tomatoes
Zest and juice of 1 lemon
Zest and juice of 1 lime
2 tablespoons chopped fresh thyme
1kg baby octopus, cleaned and debeaked by the fishmonger
3 tablespoons olive oil
1 bunch rocket
2 tablespoons extra virgin olive oil
Salt and pepper
Lime or lemon wedges, to serve
Preheat a barbecue hotplate or grill rack to very hot. Slice off the base of each capsicum at the stem end, then remove the seeds.
Cook the capsicums on the hotplate or grill rack over direct heat, turning often, for 10-12 minutes or until the skin is charred. Set aside to cool. When cool, peel off the skins, then slice the flesh into wide strips.
Meanwhile, finely chop the tomatoes and put into a large bowl. Combine with the lemon and lime zest and juice, and the thyme. Add the octopus and olive oil to the bowl, tossing to coat the octopus well. Leave to marinate for 10-15 minutes.
Cook the octopus over direct heat for 5-6 minutes, spooning over the marinade regularly and turning once or twice until cooked through and curled.
Arrange the rocket, capsicum and octopus on serving plates. Drizzle each plate with 2 teaspoons extra virgin olive oil, then season. Serve with lime or lemon wedges.
TIP Be careful not to overcook the octopus or it will be tough.