Baby Octopus Recipe
Mediterranean inspired grilled Baby Octopus recipe. Spicy and smoky chorizo compliment the octopus with fennel, making this recipe taste extraordinary! Perfect for lunch, brunch, or as a meze appetizer. Griddled on the bbq, so easy and delicious!
Ingredients
- 2 lbs/ 1kg baby octopus
- 3 garlic cloves
- 1/2 head of fennel (sliced)
- 1/4 cup extra virgin olive oil
- 1 chorizo (sliced)
- 2 teaspoons salt
- 1/2 chili pepper
- Parsley
Instructions
- 1
Mix together the baby octopus, garlic, fennel, olive oil, chorizo, chili, parsley and salt into a bowl. Cover with cling wrap and place in the fridge to marinate overnight in the fridge.
- 2
Preheat the bbq grill plate on high heat. Spray grill with cooking spray.
- 3
Place the octopus mix on the grill turning them over after a few minutes. The octopus will start to shrivel and curl up. It will take about 10 minutes until the octopus is cooked through, depending on the heat of your grill. Turn heat down if it starts to burn.
- 4
Serve immediately with lemon wedges.
Cook it from the original
This recipe comes from petersfoodadventures.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on petersfoodadventures.com