- 1kg baby octopus, prepared
- Olive oil, for greasing
- Lemon wedges, to serve
- Crusty bread, to serve
Sun-dried tomato marinade
- 120g (3/4 cup) drained sun-dried tomatoes
- 4 garlic cloves
- 2 teaspoons sugar
- 80mls (1/3 cup) olive oil or oil from sun-dried tomatoes
- 185mls (3/4 cup) dry red wine
- Salt & ground black pepper, to taste
- Step 1To make the sun-dried tomato marinade, place the sun-dried tomatoes, garlic, sugar and olive oil in the bowl of a food processor and process until well combined and almost smooth. Add the red wine and process to combine. Season with salt and pepper.
- Step 2Place the prepared octopus in a glass or ceramic bowl, pour the marinade over and stir to coat. Cover and place in the fridge overnight to marinate.
- Step 3To cook the octopus, brush the barbecue grill lightly with olive oil to grease and preheat on high for at least 10 minutes or until very hot.
- Step 4Remove the octopus from the marinade and place on the preheated barbecue grill. Cook for 2-3 minutes, turning halfway through cooking, or until the tentacles are curled and the flesh is opaque and tender.
- Step 5Serve immediately accompanied by the lemon wedges and bread.
Note: To prepare octopus for cooking, cut tentacles from the body with a sharp knife. Use your fingers to locate and remove the hard “beak” where the tentacles meet. Make a slit down one side of the head, turn inside out and remove the internal organs and ink sac. Wash the head well and pat dry with paper towel.
- Author: Anneka Manning
- Publication: Australian Good Taste