Chargrilled Octopus

Braised and chargrilled Sicilian-style Octopus.



2kg fresh octopus

Braising Liquid:
2 carrots, sliced

2 celery sticks, sliced

4 garlic cloves, crushed

500ml white wine

5L water

2 wine corks

4 bay leaves

3 garlic cloves, crushed

3 whole red chillies, sllced lengthways

2 celery sticks, finely sliced

2 sprigs rosemary

500L Chapman Hill olive oil

Pinch salt & pepper



Wash the octopus. Bring all the ingredients for the octopus braising liquid to the boil. Once boiling, lower the octopus in and gently simmer for 1.5 hours.

Then remove from liquid, drain and let rest for 30 mins. Cut octopus into 5cm pieces.

Place the octopus onto a hot and oiled BBQ, turning until golden. In a separate bowl mix together all of the marinade ingredients. Once the octopus is cooked, combine with the marinade and season to taste. Serve with warm bread or focaccia.