Enter the uncomplicated combination of green chili, garlic, and juicy. The addition of parsley and rosemary lend their verdant freshness whilst conveniently seedless citrus makes for easy squeezing. Marinated in a generous amount of EVOO before being grilled over the coals, the baby octopuses take on a smoky sapidity, enhanced with a brush of rosemary and a drizzle of lemon.
Total Time
1hr 40min
4.0
2 Ratings
Author: East After Noon
Servings:
2
Ingredients
•
1.1
lb
Frozen
Baby Octopus
, thawed, drained
•
2
cloves
Garlic
, finely chopped
•
2
Green Chili Peppers
, finely chopped
•
2
sprigs
Fresh Rosemary
•
3
sprigs
Italian Flat-Leaf Parsley
•
2
Lemons
, divided, juiced, zested
•
3 1/3
Tbsp
Olive Oil
•
to taste
Sea Salt
•
to taste
Coarse Black Pepper
Cooking Instructions
1.
Set a pot of water to boil. Once boiling, remove from the heat and place the Baby Octopus (1.1 lb) into the water for 1 minute exactly.
2.
Remove the octopus from the water and plunge into an ice bath. Drain the octopus and set it aside.
3.
In a mixing bowl, combine the Garlic (2 cloves), Green Chili Peppers (2), Fresh Rosemary (2 sprigs), Italian Flat-Leaf Parsley (3 sprigs), Lemon Juice (1) and Lemon Zest. Season with Sea Salt (to taste) and Coarse Black Pepper (to taste) and pour in the Olive Oil (3 1/3 Tbsp).
4.
Stir the marinade and add in the blanched octopus, coating it in the infused olive oil. Leave the octopus to marinate for 1 hour.
5.
Thread the baby octopuses onto metal skewers and braai over medium coals for 3-4 minutes per side. While the octopuses are braaing, squeeze over a little extra Lemon Juice (1).
6.
Serve the baby octopus with creamy tzatziki (greek cucumber sauce) and lots of crusty bread for mopping up the leftover marinade.
Author's Notes
Yields 2-4 servings.
Nutrition Per Serving
CALORIES
377
FAT
25.4 g
PROTEIN
28.4 g
CARBS
11.4 g
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