Ingredients
- 1 kg baby octopus
- ½ cup olive oil
- 2 cloves garlic, crushed
- 2 tablespoons finely chopped fresh coriander
- 1 red chilli, finely chopped
- 2 tablespoons lemon juice
- metal skewers
Sweet chilli dressing
- 1 red chilli, finely chopped
- ¼ cup lemon juice
- 2 tablespoons soft brown sugar
- 1 tablespoon fish sauce
- 2 tablespoons finely chopped fresh coriander
- 1 tablespoon sweet chilli sauce
Method
1. To clean octopus: Use a small sharp knife to cut off head; remove gut. Discard head and gut. Pick up octopus body and with your index finger push up the beak. Remove and discard beak. Clean octopus under running water and drain on paper towels.
2. In a glass or ceramic bowl combine oil, garlic, coriander, chilli and lemon juice. Add octopus, mix well; cover and refrigerate overnight or for a minimum of 4 hours.
3. Drain octopus on paper towels. Thread 2 or 3 octopus pieces onto metal skewers. Heat barbecue or grill plate to very hot. Coat plate with oil to prevent sticking. Cook, turning frequently, for 3–4 minutes. Coat with marinade often to keep octopus moist. Do not overcook or octopus will toughen. Serve warm with dressing or cold as part of a salad.
4. To make Dressing: Combine all ingredients in a small screw-top jar; shake well.
