Charred Octopus

Khanh Ong

Ingredients:

  • 300g tenderised octopus tentacle
  • 1 garlic clove minced
  • 1 tsp onion powder
  • 1 tsp smoked paprika juice and zest of
  • 1 lemon
  • 1 tbsp EVOO
  • a pinch of salt

Crispy Capers

  • 1⁄4 cup of strained capers 1⁄2 cup EVOO
  • a pinch of salt

To Serve:

  • 1 tbsp of EVOO
  • Juice and zest of 1 lemon
  • 1⁄4 bunch of parsley leaves chopped
  • 1 tsp of smoked paprika a pinch of salt

Method:

  1. Place all the ingredients in a ziploc bag and mix well and leave to marinate 15 minutes.
  2. heat a large griddle pan on medium and place the octopus on until its is nice and charred about 3-5 minutes on each side.
  3. set aside for slicing.

Crispy Capers:

  1. cook the capers in the EVOO in a small saucepan on high heat until brown and puffed open.
  2. strain onto a plate with paper towel to soak up extra EVOO and cover with salt.

To Serve:

  1. Slice the octopus and place around a plate
  2. dress with EVOO, lemon juice and zest and Parsley.
  3. Cover with capers and then top with paprika and salt

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