Grilled Baby Octopus

Method:

Octopus is a fickle ingredient to work with – incorrectly cooking it can result in a rubbery texture. For this recipe, I use a simple blanching method to ensure a tender bite.

1. Set a pot of water to boil.
2. Once boiling, remove from the heat and place the defrosted baby octopus into the water for 1 minute exactly.
3. Remove the octopus from the water and plunge into an ice bath.
4. Drain the octopus and set aside.
5. In a mixing bowl, combine the chopped garlic, chillies, herbs and lemon.
6. Season with salt and pepper and pour in the olive oil.
7. Stir the marinade and add in the blanched octopus, coating it in the infused olive oil.
8. Leave the octopus to marinate for an hour.
9. Thread the baby octopuses on to metal skewers and braai over medium coals for 3-4 minutes per side. The octopuses should be lightly browned, even a little blackened.
10. While the octopuses are braaing, squeeze over a little extra lemon juice.
11. Serve the baby octopus with a creamy tzatziki sauce and lots of crusty bread for mopping up the leftover marinade.