JAMES VILES’ Octopus and XO sauce

OCTOPUS AND XO SAUCE SERVES 4-6

50g dried shrimp (from Asian food shops)

1/ 3 cup (80ml) vegetable oil 3 brown onions, finely chopped 5 garlic cloves, crushed 3 long red chillies, thinly sliced 100g flat pancetta, cut into 5mm pieces 1/ 2 tsp native dried pepper (from bushfoodshop.com.au) 1/ 2 tsp chilli powder 2 cups (500ml) chicken stock 2 tbs raw sugar 1 tsp salt 1kg octopus tentacles, cleaned, tumbled (tenderised) 1/4 cup (60ml) extra virgin olive oil, plus extra to drizzle Finely grated zest and juice of 1 lemon,

plus extra wedges to serve 1 bunch sea parsley (from specialty fruit and veg shops) or flat-leaf parsley, leaves picked

To make the XO sauce, soak shrimp in boiling water for 20 minutes. Heat the vegetable oil in a large saucepan over high heat. Add the onion, garlic and chilli and cook, stirring, for 5- 6 minutes or until onion begins to colour. Add shrimp and pancetta and cook, stirring, for 3- 4 minutes or until pancetta begins to brown. Stir in spices then stock, sugar and salt. Bring to the boil, reduce heat to low and simmer for 40-45 minutes, until thickened.

Meanwhile, preheat a lightly greased large chargrill or barbecue to high. Cut the octopus tentacles into singular pieces and place in a large bowl with olive oil. Season to taste and chargrill in batches, turning frequently, for 6-8 minutes or until cooked and charred all over. Place octopus in a large, clean bowl with lemon juice and three-quarters of the sea parsley. Drizzle with some more olive oil, season to taste and toss to combine.

Place octopus in a large serving bowl and spoon over XO sauce. Scatter with remaining sea parsley and serve with extra lemon wedges alongside.