• 8servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 500g baby octopus, cleaned, beaks removed, halved if large (see tip)

  2. 2 cups red wine

  3. 2 tablespoons oregano leaves

  4. 6 garlic cloves, crushed

  5. 1 teaspoon brown sugar

  6. 100g mesclun

  7. cup torn mint leaves

  8. 1 small red onion, thinly sliced

  9. 1 tablespoon lemon juice

  10. Extra virgin olive oil, red wine vinegar, to serve

Instructions Jump to Ingredients ↑

  1. Place octopus in a saucepan and cover with water. Bring to the boil. Drain octopus, transfer to a bowl to cool.

  2. Add red wine, oregano, garlic and sugar, mixing well. Cover and chill for 1 hour.

  3. Preheat a barbecue or char-grill on high. Barbecue octopus (see tip) for 2 minutes, each side, until opaque and tender. Transfer to a bowl to cool slightly.

  4. Add mesclun, mint, onion and juice. Season to taste. Drizzle with a little olive oil and red wine vinegar, toss and serve.

  5. Top Tips If you prefer, ask your fishmonger to clean the octopus for you.

  6. Avoid overcooking octopus, or it will become tough.


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