GRILLED CROSTINI RECIPES

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GRILLED OCTOPUS RECIPE BY HELLENIKA | GOURMET TRAVELLER



Grilled octopus recipe by Hellenika | Gourmet Traveller image

The Brisbane restaurant's take on the Greek classic is a real winner.

Provided by Simon Gloftis

Categories     

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Number Of Ingredients 5

1.2 kg octopus, cleaned, tenderised
2 tbsp lemon juice
2 tsp dried Greek oregano
60 ml (¼ cup) extra-virgin olive oil, plus extra to serve
Charred sourdough, charred lemon cheeks and micro parsley, to serve

Steps:

  • To prepare octopus, cut tentacles into individual lengths. Place on a wire rack over an oven tray and leave to dry out in fridge for 24 hours.
  • Preheat oven to 220˚C. Grease and line 2 large oven trays with baking paper. To cook octopus, place on prepared tray with 2-3cm space between each tentacle and roast until reddish in colour and moderately firm to touch (10 minutes). Remove from oven, return to wire rack, and stand in fridge until cooled completely and drained from any cooking juices.
  • To make dressing, place lemon juice, oregano and oil in a bowl, season to taste and whisk to combine.
  • Preheat a lightly greased barbecue or char-grill pan to high. Char-grill tentacles until all juices and liquid have evaporated and tentacles are charred (6-8 minutes). Roughly cut into pieces. Place in a bowl with half the dressing, season to taste and toss to combine. Transfer to a plate drizzle over remaining dressing, scatter with micro parsley and serve with charred sourdough and lemon cheeks.

Nutrition Facts : ServingSize

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