Grilled octopus with fermented chilli

Grilled octopus with fermented chilli

By
From
Supernormal
Serves
6
Photographer
Earl Carter

This is an easy method of cooking octopus that never fails. It can be applied to many octopus recipes, not just this one.

Ingredients

Quantity Ingredient
1kg octopus tentacles
60ml grapeseed oil, plus extra for basting
sea salt
Fermented chilli, to serve

Method

  1. Rinse the octopus tentacles and pat them dry, but do not remove the skin or suckers.
  2. Heat the grapeseed oil in a large non-reactive saucepan with a tight-fitting lid over medium heat. Sauté the tentacles for a few minutes in the hot oil to seal them on all sides. Add 125 ml water, reduce the heat to low and cover with the lid. Cook until the octopus is tender, up to 45 minutes, shifting it about with tongs from time to time so it cooks evenly. Remove the pan from the heat and allow to cool slightly. Keep the octopus in the cooking liquid until you are ready to use it.
  3. When you wish to serve the octopus remove it from the liquid and pat dry. Brush the tentacles with a little oil and season with a pinch of salt. Preheat you grill or bbq and cook the octopus until the skin has lightly caramelised and is gently charred.
  4. Cut the octopus into manageable sizes and lengths and arrange it on a serving plate. Finish the dish with small amounts of fermented chilli dotted on and around the octopus.
Tags:
super normal
andrew
mcconnell
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