- 3 small (about 1.5 kg) octopus, heads removed, cleaned
- 6 garlic cloves
- 125 ml (½ cup) red wine vinegar
- 125 ml (½ cup) olive oil
- 6 rosemary sprigs
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.
You will need 6 x 20 cm skewers.
Place octopus heads and tentacles in a large saucepan with garlic, vinegar, oil, 3 rosemary sprigs and 250 ml water. Bring to the boil, then reduce heat to low and cook for 40 minutes or until tender. Remove from heat and allow octopus to cool in liquid.
Drain, then cut the octopus tentacles into 4 pieces and the heads in half. Thread 3 octopus pieces onto each skewer.
Heat a barbecue to high. If using charcoal, place remaining 3 rosemary sprigs on coals. Cook octopus for 5 minutes each side or until golden and heated through.
Photography by Brett Stevens.