Charred Octopus with Bonfire Lemon
Serves 4
Ingredients
- 1 kg cleaned octopus tentacles
- 80 ml Glasseye Creek Bonfire BBQ Sauce
- 1 lemon
- 3 garlic cloves, crushed
- 1/2 cup flat-leaf parsley, chopped
- 800 g potatoes
- 2 tbsp olive oil
- Sea salt and freshly ground black pepper
Method
1. Place the octopus in a covered pot with 250 ml water and simmer very gently for 45-60 minutes until a knife enters easily. Cool in the liquid.
2. Drain, pat dry and cut into serving lengths. Toss with oil, garlic and half the sauce.
3. Char over a very hot barbecue for 2-3 minutes per side until smoky and crisp at the edges.
4. Finish with the remaining sauce, lemon, parsley and warm potatoes.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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