• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C

Ingredients Jump to Instructions ↓

  1. 850g baby octopus - heads removed, cleaned and cut into quarters

  2. 5 tbsp extra-virgin olive oil

  3. 2 lemons, peeled and segmented

  4. 2 loosely packed cups parsley leaves

  5. cup capers - rinsed

  6. lemon, juice only

Instructions Jump to Ingredients ↑

  1. Serves 4 This recipe appeared in the Dec/Jan 2008 issue of Gourmet Traveller WINE.

  2. Place octopus pieces in a bowl with 2 tbsp olive oil, season with sea salt and freshly ground black pepper and combine mixture well. Cook octopus over a medium heat on a barbecue for 10 minutes or until tender, turning occasionally. Transfer octopus to a serving bowl. Add lemon segments, parsley, capers, remaining olive oil and lemon juice and serve as part of seafood mezedes platter.


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