serves
2
prep
45 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
45
minutes
cooking
20
minutes
difficulty
Easy
level
Stream free On Demand
Family Favourites
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
Grilled baby octopus
- 500 g baby octopus, cleaned
- 100 ml olive oil
- 1 garlic clove, finely sliced
- 1 lemon, zested
Ratatouille-style vinaigrette
- 500 ml vegetable oil, for frying
- 1 small eggplant, diced
- 1 small red capsicum, diced
- 4 zucchini flowers
- 1 red onion, diced
- 100 ml olive oil
- 100 ml balsamic vinegar
- 50 g baby capers
- 50 g sundried tomatoes
- 1 bunch parsley, leaves finely chopped
Marinating time: 1 hour
Instructions
- Prepare the baby octopus by tearing the legs into bite size pieces, discard the beak and slice the head into rings.
- In a medium bowl, combine the octopus with olive oil, garlic and lemon zest. Marinate in the fridge for 1 hour.
- In a large non-stick frying pan, heat the vegetable oil on a medium heat. Gently caramelise each vegetable individually and set aside on a paper towel to absorb any excess oil. Begin with the eggplant, capsicum, zucchini flowers, and finish with the onion.
- In a small bowl, combine the olive oil, balsamic, capers, sundried tomatoes, eggplant, capsicum and onion to make the vinaigrette.
- Return the frying pan to high heat and add the baby octopus. Cook until caramelised.
- To serve, arrange octopus on a plate and dress with vinaigrette. Top with parsley and arrange zucchini flowers on top.
Photography by Kitti Gould.
Want more from The Cook Up?
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Family Favourites
