Chilli garlic char-grilled octopus
SERVES 4 PREP AND COOK TIME 1 HOUR 15 MINUTES (+ REFRIGERATION TIME)
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.