Chilli & Garlic Chargrilled Octopus

SERVES 4

PREPARATION & COOKING 1 HOUR, 15 MINUTES (PLUS REFRIGERATION)

1.5kg medium octopus 5 long red chillies,

seeded, finely chopped 6 garlic cloves, finely

chopped

¼ cup finely chopped stems and leaves fresh flat-leaf parsley 2/ 2 / cup olive oil 3

3 cups white wine

¼ cup white wine

vinegar

250g 2 rocket, trimmed

1/ 1 / cup mint leaves 3

1. 1 To clean octopus, cut across a the head under the th eyes to separate the tentacles te from the head. Clean C out head; remove dark d skin. Remove beak from fr centre of tentacles. Rinse R octopus and pat dry d with a paper towel. Cut C tentacles into even-sized e pieces and place in a large bowl.

2. 2 Process chilli, garlic, parsley p and half the oil o in a small food processor p until finely

chopped. Add half the chilli mixture to octopus, mix well and season. Cover and 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 and bring to the boil. Reduce heat to low and cook, covered, for 45 minutes or until octopus is tender. Drain off liquid. Cool for 20 minutes.

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

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