CHILLI & GARLIC CHARGRILLED OCTOPUS

SERVES S 4 PREP + COOK 1 HOUR 15 MINS + REFRIGERATION

◆ 1.5kg medium octopus

◆ 5 long red chillies, seeded, chopped finely

◆ 6 garlic cloves, chopped finely

◆ ¼ cup finely chopped fresh flat-leaf parsley stems and leaves

◆ 23 / cup olive oil

◆ 3 cups white wine

◆ ¼ cup white wine vinegar

◆ 250g rocket, trimmed

◆ / cup mint leaves

13

1 To clean octopus, cut across the head h under the eyes to separate the t tentacles from the head. Clean C out heads, remove dark skin. s Remove beak from centre of o tentacles. Rinse octopus, pat dry d with paper towel. Cut tentacles t into even-sized pieces, place p in a large bowl.

2 Process chilli, garlic, parsley and a half the oil in a small food processor p until finely chopped. Add A half the chilli mixture to octopus, mix well, season. Cover, refrigerate for 1 hour.

3 Heat 2 tbsp of the oil in a large, deep heavy-based frying pan over high heat, cook octopus, stirring, 3 mins. Add wine, bring to the boil. Reduce heat to low, cook, covered, 45 mins or until octopus is tender. Drain off liquid. Cool 20 mins.

4 Toss cooled octopus in remaining oil. Cook octopus, in batches, on a heated barbecue (or grill plate or grill) over high heat 2 mins or until light grill marks appear.

5 Place charred octopus in a medium bowl, add vinegar and remaining chilli mixture. Toss gently to mix, season to taste. Serve immediately with rocket and mint.

DO AHEAD Octopus can be prepared to the end of step 3 a day ahead and refrigerated. Barbecue just before serving.