Ingredients
1 kg baby octopus, Or large octopus apron 1.5 kg (ask your fishmonger to clean it)
(If using large octopus blanch first in water then simmer in olive oil)
Marinade
1 tsbp dill
1 long red chilli, sliced
1 tspn grated garlic
Olive oil
pepper
Salad
1 mango, diced
1 papaya, diced
2 avocado, sliced
1/4 red onion, sliced
1 long red chilli
1 tbsp deep fried shallots
1 spring onion, sliced
1 pinch dried oregano
1 handful coriander leaves
1 handful continental parsley leaves
1/2 lemon, juiced
1 lime juiced
2 tbsp finger limes
Extra Virgin Olive Oil
salt and pepper to taste
Method
BBQ Octopus
Place the octopus in a bowl with the marinade ingredients and allow it to sit for 20 minutes. Drain off the excess oil and place the octopus on a griddle pan.
Once the tentacles have curled back, turn the octopus over and cook until tender.
Salad
Toss all the ingredients together in a bowl and serve with the BBQ Octopus
Serves 4 as a side