Charred Octopus
Khanh OngIngredients:
- 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:
- Place all the ingredients in a ziploc bag and mix well and leave to marinate 15 minutes.
- 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.
- set aside for slicing.
Crispy Capers:
- cook the capers in the EVOO in a small saucepan on high heat until brown and puffed open.
- strain onto a plate with paper towel to soak up extra EVOO and cover with salt.
To Serve:
- Slice the octopus and place around a plate
- dress with EVOO, lemon juice and zest and Parsley.
- Cover with capers and then top with paprika and salt
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