- 2 red capsicum, quartered, deseeded
- 8 (about 500g) baby octopus, prepared (see note)
- 2 red onions, quartered
- Olive oil, for brushing
- 1/2 bunch rocket, trimmed, washed
- 60g (1/3 cup) black olives
- 2 garlic cloves, finely chopped
- 2 tablespoons chopped fresh continental parsley
- 2 tablespoons extra virgin olive oil
- Salt & ground black pepper, to taste
- Crusty bread, to serve
- Step 1Preheat grill on high.
- Step 2Place the capsicum, skin-side up, under preheated grill and cook for 8-10 minutes or until charred and blistered. Transfer to a sealed plastic bag and stand for 10 minutes (this helps lift the skin). Remove the skin from the capsicum and cut the flesh into lcm-wide strips. Place into a large bowl.
- Step 3Leave the grill on or preheat a chargrill on high. Brush the octopus and onions with the olive oil and cook under preheated grill or on chargrill, turning once during cooking, for 5-7 minutes or until onion is starting to brown and octopus is just cooked through. (To test if the octopus is cooked, cut at the thickest part and, if ready, it should no longer be translucent.)
- Step 4Add the octopus, onions, rocket, olives, garlic, parsley, olive oil and salt and pepper to the capsicum in the bowl. Toss to combine. Serve warm or at room temperature with crusty bread.
Serves: 6 as an entree, 4 as a main 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 heads, turn inside out and remove internal organs and ink sac. Wash well, pat dry with paper towel, then trim and cut into desired portions.
- Author: Bettina Jenkins
- Publication: Australian Good Taste