Ingredients
-
1kg octopuscleaned
-
1 bay leaf
-
1 garlic clovecrushed
-
1 lemonhalved
-
2 tbsp olive oil
-
salt and pepperto taste
-
1 tbsp chopped parsleyto serve
-
lemon wedgesto serve
Directions
Tender octopus charred on the grill for a smoky finish, served simply with olive oil, lemon and fresh herbs. A Mediterranean-inspired dish that’s elegant yet rustic.
Ingredients
| 1kg octopus | |
| 1 bay leaf | |
| 1 garlic clove | |
| 1 lemon | |
| 2 tbsp olive oil | |
| salt and pepper | |
| 1 tbsp chopped parsley | |
| lemon wedges |
Steps
|
1
|
Place the octopus in a large pot with the bay leaf, garlic and one half of the lemon. Cover with water and bring to a boil. Reduce the heat and simmer gently for 45-60 minutes until tender. Drain and cool slightly. |
|
2
|
Cut the octopus into large pieces or leave tentacles whole. Drizzle with olive oil and season with salt and pepper. |
|
3
|
Attach the grill plate to the Panasonic Multicooker. Press the BBQ button and press Start to preheat. |
|
4
|
Place the octopus on the grill plate and cook for 6-8 minutes, turning once, until lightly charred and crisp at the edges. |
|
5
|
Squeeze over fresh lemon juice and sprinkle with chopped parsley. Serve with extra lemon wedges. |
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