Baby octopus chargrilled with Moroccan spices

Baby octopus chargrilled with Moroccan spices

By
From
Moorish
Serves
4
Photographer
Mark Roper

This is one of those meals that are bound to bring back memories of hot summer nights and barbecues by the beach. Although you could cook the octopus on one of those ridged stovetop griddle plates, they really are better barbecued – the lick of flame is essential for a true smoky flavour, and to char the little tentacles properly.

Octopus are readily available, both fresh and frozen. The frozen stuff is usually already cleaned, but tends to be saltier, and therefore needs to be carefully rinsed. Although it is perfectly acceptable, it seems somehow to be flabbier and soggier. Use fresh local octopus if you can get it. Most fishmongers will oblige with the cleaning.

Ingredients

Quantity Ingredient
2 tablespoons Chermoula
1/2 onion, finely diced
1 tablespoon coriander leaves, roughly chopped
1 tablespoon parsley, roughly chopped
1 tablespoon olive oil
300g baby octopus, cleaned and dried
lemon wedges

Method

  1. In a mixing bowl, combine the chermoula with the onion, herbs and olive oil. Tip in the octopus and mix them around well with your hands, making sure the marinade coats every little bit. You can do this overnight if you like, but at least an hour ahead of time.
  2. Heat the barbecue as high as possible. The octopus will take 3–4 minutes to cook. Throw them onto the hottest part of the barbecue and turn once during the cooking time – don’t worry if they look a little black around the tentacles – you want them to come into contact with flame for that authentic chargrilled taste.
  3. Serve the octopus straight from the flames with lemon wedges.
Tags:
Malouf
Greg
Lucy
Moorish
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