Yields1 ServingPrep Time20 minsCook Time12 minsTotal Time32 mins
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.
2
Prepare your barbecue for direct cooking over high heat (230°C to 290°C).
3
In a dish, coat the octopus with olive oil, garlic, dried oregano, chilli flakes, salt and pepper.
4
To make the dressing, mix together 1 ½ tablespoons of olive oil with 1 ½ tablespoons of the pickle liquid.
5
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.
6
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.
7
Slice the octopus into 1cm slices. Serve the octopus with the salad and caramelised lemon.
RECIPE TIPS: It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.
GRILING TIPS: It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.
To quick pickle the onions; mix together the sugar, salt and vinegar, stir to dissolve. Add the sliced red onions. Set aside until required.
2
Prepare your barbecue for direct cooking over high heat (230°C to 290°C).
3
In a dish, coat the octopus with olive oil, garlic, dried oregano, chilli flakes, salt and pepper.
4
To make the dressing, mix together 1 ½ tablespoons of olive oil with 1 ½ tablespoons of the pickle liquid.
5
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.
6
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.
7
Slice the octopus into 1cm slices. Serve the octopus with the salad and caramelised lemon.
RECIPE TIPS: It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.
GRILING TIPS: It is important to not undercook or overcook the octopus as it will become tough. To avoid the need of boiling the octopus to tenderise it, use a meat thermometer to gauge its perfect doneness. The final internal temperature for octopus is 55°C.
