Everyday recipes
Barbecued chilli octopus
Serving size: Serves 6
Cuisine type: SpanishCooking time: Less than 30 minutes
Course: Snacks
INGREDIENTS
1kg baby octopus, cleaned and quartered
2 tablespoons olive oil
4-6 garlic cloves, crushed
1 long red chilli, finely chopped
1 teaspoon lemon rind, finely grated
Cooking oil spray
¼ cup finely chopped coriander, plus extra to serve
2 tablespoons lemon juice
METHOD
1. Bring a large saucepan of boiling salted water to boil on high. Add octopus and bring back to boiling point. Drain.
2. Transfer octopus to large bowl. Add oil, garlic, chilli and lemon rind, tossing well.
3. Pre-heat a char-grill or barbecue plate on high. Spray with cooking oil. Cook octopus for 2-3 minutes, until cooked through and tender.
4. Transfer octopus to large serving bowl. Toss with coriander and juice. Top with extra coriander leaves to serve, if desired.
Top tip: overcooking seafood causes it to become tough and chewy.
