serves
2-3
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
2-3
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
Octopus
- 300 g tenderised octopus tentacle
- 1 garlic clove, minced
- 1 tsp onion powder
- 1 tsp smoked paprika
- juice and zest of 1 lemon
- 1 tbsp extra-virgin olive oil
- pinch of salt
Crispy capers
- ¼ cup strained capers
- ½ cup extra-virgin olive oil
- pinch of salt
To Serve
- 1 tbsp extra-virgin olive oil
- Juice and zest of 1 lemon
- ¼ bunch parsley leaves, chopped
- 1 tsp smoked paprika
- pinch of salt
Marinading time: 15 minutes.
Instructions
- For the octopus, place all the ingredients in a ziploc bag and mix well and leave to marinate for 15 minutes.
- Heat a large griddle (grill) pan on medium then add octopus. Cook until it is nice and charred, about 3-5 minutes on each side. Set aside.
- Meanwjhile, for the capers, heat olive oil in a small saucepan. Cook the capers in the oil on high heat until brown and puffed open. Strain onto a plate lined with paper towel to soak up extra EVOO. Sprinkle with salt.
- To serve, slice the octopus and place around a plate. Dress with olive oil, lemon juice and zest and parsley. Sprinkle over capers and then top with paprika and salt to taste.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
