Ingredients
- 1 kg (2 lb 4 oz) baby octopus
- 185 ml (6 fl oz/3/4 cup) red wine
- 2 tablespoons balsamic vinegar
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 garlic clove, crushed
- cooking oil spray
Method
1. Cut off the octopus heads below the eyes with a sharp knife. Discard the heads and guts. Push the beaks out with your index finger, remove and discard. Wash the octopus thoroughly under running water and drain on crumpled paper towels. If the octopus are large, cut the tentacles into quarters.
2. Put the octopus in a large bowl. Stir together the wine, vinegar, soy sauce, hoisin sauce and garlic in a bowl and pour over the octopus. Toss to coat, then cover and refrigerate for several hours, or overnight.
3. Heat a chargrill pan or barbecue grill plate or flat plate until very hot and then lightly oil. Drain the octopus, reserving the marinade. Cook in batches for 3-5 minutes, or until the octopus flesh turns white. Brush the marinade over the octopus during cooking. Be careful not to overcook or the octopus will be tough. Serve warm or cold. Delicious with a green salad and lime wedges.
