Char-grilled baby octopus simmered in red wine and olive oil.
YIELD
5 servingsPREP
15 minCOOK
130 minREADY
145 minIngredients
250
2.5E+2
MILLILITRES
MILLILITRES
RED WINE
a rough Shiraz or blend is fine or try some port for a sweeter finish
a rough Shiraz or blend is fine or try some port for a sweeter finish
Directions
Combine the octopus and the wet ingredients in a pot.
Cover and simmer for 2 hours or until tender.
Strain the octopus and place onto a hot BBQ hotplate.
Char-grill until crispy.
Season with half the Red Desert Dust and cook briefly to blacken the spice.
Remove from the hotplate and re-season with the remaining spice.
Serving suggestion:
Serve hot or cold with a green salad
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