Simmered until a knife slides in, then thrown on coals hot enough to worry you. The edges char, the middle stays tender, and the Italian Chilli Crunch hits it while the surface is still hissing. Sundried tomato and garlic against smoke and salt water. Eat standing up, with bread and something cold.
1 hr 30 mins. Serves 4.
Ingredients
- 1.2kg Octopus, cleaned
- 2 dessertspoons Plateit Italian Chilli Crunch
- 2 Bay leaves
- 2 tbsp Red wine vinegar
- 3 tbsp Olive oil
- 1 Lemon
- Flat leaf parsley, chopped, a handful
- Salt, to taste
Method
- Octopus into a pot with the bay, the vinegar and enough water to cover. Bring to a bare simmer.
- Cook 50 to 60 mins, lid ajar, until a knife goes into the thickest part with no resistance. Cool in the liquid 15 mins.
- Cut into tentacles, pat dry, toss with 1 tbsp of the oil. Barbecue as hot as it will go.
- Grill 2 to 3 mins a side. Leave them alone until they release, that is where the char comes from.
- Onto a platter. Remaining oil, a hard squeeze of lemon, salt, parsley.
- Spoon 2 dessertspoons of Plateit Italian Chilli Crunch over the top while the octopus is still hot.
Make ahead: Simmer the day before and keep it in the fridge in its liquid. Then it is a ten minute job over the coals.
