INGREDIENTS

  • 400gr baby octopus
  • 1 large orange
  • 50ml Sweet Soy
  • 1 medium red chilli
  • 1 lemon
  • 1 cup cous cous
  • 1 cup vegetable stock
  • 50gr butter
  • 1 red capsicum roasted
  • 1 red onion
  • 2 vine tomatoes
  • 1/4 bunch at parsley
  • 40 ml olive oil
  • 10gr salt flakes
  • Black pepper

INSTRUCTIONS

Squeeze orange juice, 1/2 lemon and mix with sweet soy.
Clean octopus and mix with juice and set aside.
Cut red onion into 1 cm wedges, toss in olive oil and place in hot oven till roasted and coloured.
Place capsicum into oven and allow to roast till starting to colour, remove and place in a covered bowl till skin starts to peel off easily.
Heat stock to boil remove from heat then add cous cous and butter.
Cover and allow to sit.
Finely dice tomatoes and chop flat parsley.
Take red pepper from bowl and remove all skin and seeds, dice flesh.
Open cous cous and separate grains with a fork.
Mix red onion, tomatoes, parsley, 20 ml olive oil and red pepper with cous cous and season to taste.
Heat wok or BBQ plate to a high heat and cook octopus on the hot surface till caramelised, quick fry.
Serve immediately on top of cous cous

NOTES

Great secret for perfect tender octopus is to beat it over rocks till the suction caps start to foam (Classic Greek Style), or freeze the octopus over night. The freezing process help to break down the structure and make it tender. More great recipes online foodlife.com.au

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.

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