- 500 grams octopus tentacles
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried chilli flakes
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 lemon, halved
- 1 x 250g punnet cherry tomatoes, sliced
- 1 tablespoon capers, roughly chopped
- ½ cup loosely packed parsley leaves, roughly chopped
QUICK PICKLED ONIONS:
- 2 tablespoons caster sugar
- 1 teaspoon fine sea salt
- ¼ cup white vinegar
- ½ red onion, thinly sliced
- 1½ tablespoon pickle liquid (from quick pickled onion)
- 1½ olive oil
This recipe is a simple way to cook octopus. When grilled on the barbecue, the octopus absorbs all the beautiful smoky aromas. Paired with a fresh tomato and pickled onion salad, this is the perfect hot summers night dish.
- To quick pickle the onions; mix together the sugar, salt and vinegar, stir to dissolve. Add the sliced red onions. Set aside until required.
- Prepare your barbecue for direct cooking over high heat (230°C to 290°C).
- In a dish, coat the octopus with olive oil, garlic, dried oregano, chilli flakes, salt and pepper.
- To make the dressing, mix together 1 ½ tablespoons of olive oil with 1 ½ tablespoons of the pickle liquid.
- Once the barbecue has preheated, brush the cooking grills clean. Place the lemon halves onto the cooking grill, cut side down and sear over direct high heat for 2 to 3 minutes, or until caramelised, remove from the barbecue and set aside. Grill the octopus tentacles over direct high heat for 6 to 8 minutes, turning once, halfway through the cooking time. Remove the tentacles from the barbecue and set aside to rest for a couple minutes.
- Drain the red onion slices. Toss the pickled red onion together with the cherry tomatoes, capers and parsley. Lightly drizzle the salad dressing over the tomato mixture.
- Slice the octopus into 1cm slices. Serve the octopus with the salad and caramelised lemon.