Grilled baby octopus

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

1. Prepare the baby octopus by tearing the legs into bite size pieces, discard the beak and slice the head into rings.
2. In a medium bowl, combine the octopus with olive oil, garlic and lemon zest. Marinate in the fridge for 1 hour.
3. 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.
4. In a small bowl, combine the olive oil, balsamic, capers, sundried tomatoes, eggplant, capsicum and onion to make the vinaigrette.
5. Return the frying pan to high heat and add the baby octopus. Cook until caramelised.
6. To serve, arrange octopus on a plate and dress with vinaigrette. Top with parsley and arrange zucchini flowers on top.

Photography by Kitti Gould.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.