serves
2
prep
45 minutes
cook
20 minutes
difficulty
Easy
serves
2
people
preparation
45
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
Grilled baby octopus
- 500 g baby octopus, cleaned
- 100 ml olive oil
- 1 garlic clove, finely sliced
- 1 lemon, zested
Ratatouille-style vinaigrette
- 500 ml vegetable oil, for frying
- 1 small eggplant, diced
- 1 small red capsicum, diced
- 4 zucchini flowers
- 1 red onion, diced
- 100 ml olive oil
- 100 ml balsamic vinegar
- 50 g baby capers
- 50 g sundried tomatoes
- 1 bunch parsley, leaves finely chopped
Marinating time: 1 hour
Instructions
- Prepare the baby octopus by tearing the legs into bite size pieces, discard the beak and slice the head into rings.
- In a medium bowl, combine the octopus with olive oil, garlic and lemon zest. Marinate in the fridge for 1 hour.
- In a large non-stick frying pan, heat the vegetable oil on a medium heat. Gently caramelise each vegetable individually and set aside on a paper towel to absorb any excess oil. Begin with the eggplant, capsicum, zucchini flowers, and finish with the onion.
- In a small bowl, combine the olive oil, balsamic, capers, sundried tomatoes, eggplant, capsicum and onion to make the vinaigrette.
- Return the frying pan to high heat and add the baby octopus. Cook until caramelised.
- To serve, arrange octopus on a plate and dress with vinaigrette. Top with parsley and arrange zucchini flowers on top.
Photography by Kitti Gould.
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Cook's Notes
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.
