Griddled Octopus with green leaf salad
- If you are using frozen raw octopus, ensure it is fully defrosted first.
- Turn on your griddle or BBQ and wait until it is very hot before starting to cook.
- Meanwhile put the olive oil in a mixing bowl. Juice half the lemon and mix it with the olive oil.
- Optional: add a pinch of dry chilli flakes to the lemon juice & olive oil.
- Pick and roughly chop the parsley leaves. Cut the other half lemon into wedges. Put parsley and wedges aside for garnish.
- Rinse the raw octopus, pat dry with paper towel and then cut into 4 or 5 chunks to make it easier to cook.
- Add octopus pieces to the lemon juice/olive oil mixture and mix. Leave to marinate for 5 mins.
- Place octopus on the very hot griddle/bbq with metal tongs.
- Baste octopus generously with the lemon/olive oil mixture - using the rosemary sprig.
- Cook for about 10 minutes - regularly turning the octopus pieces so they cook and brown evenly, and basting with the lemon/olive oil a couple more times.
- Once cooked remove from griddle and slice into 1cm pieces.
- Place a large handful of baby salad leaves on 2 plates, sprinkle with salad dressing or olive oil, and then arrange half of the cooked octopus peices on top.
- Serve immediately, garnished with chopped parsley leaves and a lemon wedge.
- Serves 2 for a light meal, or 4 as a starter.
- You can pan-fry octopus tentacles instead, but it takes longer, and doesn't work so well as a griddle/bbq as it doesn't cook it so quickly.
- Check with the fishmonger whether the octopus has been pre-tenderised. If it hasn't been tenderised, then hit it all over with a flat meat mallet to tenderise before cooking.