Limeni-style grilled octopus with lemon, oregano and olive oil
serves
6
Limeni-style grilled octopus with lemon, oregano and olive oil
Rick Stein puts produce at the forefront with this Limeni-style grilled octopus – a perfect starter for alfresco entertaining.
Ingredients (4)
- 850g octopus, cleaned, tenderised
- 1/4 cup (60ml) extra virgin olive oil
- Juice of 1 lemon
- 1 tsp dried oregano
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Place the octopus in a large saucepan with 1 tbs salt and cover with cold water. Place over high heat and bring to the boil. Reduce heat to low and simmer for 50 minutes – 1 hour until very tender. Drain and cool slightly.
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2.When cool enough to handle, cut tentacles into individual pieces and the head into 2-3cm pieces. Place in a large bowl and drizzle with olive oil. Season to taste and toss well to combine.
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3.Heat a lightly greased chargrill or barbecue to high. Chargrill octopus, turning frequently, for 3-5 minutes until charred all over. Transfer to a platter, drizzle with lemon juice and scatter with oregano. Serve immediately.
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