Chilli gar­lic char-grilled oc­to­pus

Australian Women’s Weekly NZ - - CONTENTS -


1.5kg medium oc­to­pus 5 fresh long red chill­ies, seeded, chopped finely 6 cloves gar­lic, chopped finely ¼ cup finely chopped fresh flat-leaf pars­ley stems and leaves ⅔ cup (160ml) ex­tra vir­gin olive oil 3 cups (750ml) white wine ¼ cup (60ml) chardon­nay vine­gar (see Test Kitchen tips) 250g rocket, trimmed ⅓ cup loosely packed fresh mint leaves

1 To clean oc­to­pus, cut across the head and un­der the eyes to sep­a­rate the ten­ta­cles from the head. Cut across the head above the eyes. Clean out head; re­move dark skin. Re­move beak from cen­tre of ten­ta­cles; rinse well. Rinse oc­to­pus; pat dry with pa­per towel. Cut the ten­ta­cles into even-sized pieces.

2 Process chilli, gar­lic, pars­ley and half the oil in a small food pro­ces­sor un­til finely chopped. Add half the chilli mix­ture to oc­to­pus in a large bowl; mix well. Sea­son oc­to­pus. Cover; re­frig­er­ate for 1 hour. 3 Heat 2 ta­ble­spoons of the oil in a large, deep heavy-based fry­ing pan over high heat; cook oc­to­pus, stir­ring, for

3 min­utes. Add wine; bring to the boil. Re­duce heat; sim­mer, cov­ered, for 45 min­utes or un­til oc­to­pus is ten­der. Drain off liq­uid. Cool the oc­to­pus for 20 min­utes.

4 Toss cooled oc­to­pus in re­main­ing oil. Cook oc­to­pus, in batches, on a heated grill plate (or grill or bar­be­cue) over high heat for 2 min­utes or un­til charred lightly.

5 Place charred oc­to­pus in a medium bowl with vine­gar and re­main­ing chilli mix­ture; toss gen­tly to com­bine. Sea­son to taste. Serve with rocket and mint. Mar­i­nated un­cooked oc­to­pus suit­able to freeze. Not suit­able to mi­crowave.

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