MKR recipe episode 11: Chargrilled Octopus with Roasted Capsicum & Chilli Sauce

3 weeks ago 3

Prep time: 45 mins + marinating

Cook time: 1 hour 15 mins

Serves four.

Know the news with the 7NEWS app: Download today

Ingredients

1kg baby octopus, cleaned

2 tbs olive oil

2 garlic cloves, crushed

½ teaspoon dried oregano

2 tsp finely chopped flat leaf parsley

1 tbs lemon juice

Sliced red chilli and finely chopped flat leaf parsley, to garnish

Olive oil, to drizzle

Lemon wedges, to serve

Braising liquid

1 brown onion, chopped

4 garlic gloves, chopped

½ bunch parsley, chopped

1 lemon, zested and juiced

Roasted Capsicum & Chilli Sauce

2 large red capsicums

2 small red chillies

2 garlic cloves, unpeeled

2 tbs olive oil

150g cherry tomatoes

70g blanched almonds, roasted

2 tsp caster sugar

2 tsp sherry vinegar

1 tsp smoked paprika

Method

1. Using a meat mallet, gently pound the octopus to tenderise it.

2. To make braising liquid, place all the ingredients in a large saucepan. Add octopus and enough water to cover. Bring to a boil. Boil gently for about 45 minutes or until octopus is tender. Drain and transfer to a bowl. Add olive oil, garlic, oregano and parsley. Season. Toss to coat. Set aside for 1 hour to marinate.

3. Preheat oven to 200C.

4. Meanwhile, to make sauce, place the capsicums, chillies and garlic in a small roasting dish. Drizzle with oil. Roast for 30 minutes or until the capsicum starts to brown. Add the cherry tomatoes to same dish and roast for a further 15 minutes. Cool 15 minutes.

5. Peel capsicums and transfer flesh to a processor. Deseed chillies (if desired) and add to processor with roasted tomatoes. Squeeze garlic out of its skin and add to processor with remaining ingredients. Blend until smooth. Season.

6. Preheat a clean oiled barbecue or chargrill to medium-high heat. Add octopus. Cook, turning occasionally, until browned and lightly caramelised. Drizzle with lemon juice. Season.

7. Serve chargrilled octopus with roasted capsicum and chilli sauce. Garnish with sliced red chilli and finely chopped flat leaf parsley. Drizzle with olive oil. Serve with lemon wedges