Char-Grilled Baby Octopus
Char-grilled baby octopus simmered in red wine and olive oil.
Yield
5 servingsPrep
15 minCook
130 minReady
145 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1000 | grams |
octopus
baby, cleaned |
* |
| 250 | millilitres |
red wine
a rough Shiraz or blend is fine or try some port for a sweeter finish |
|
| 250 | millilitres |
olive oil
|
*
|
| 2 | teaspoons |
mixed spice
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+3 | grams |
octopus
baby, cleaned |
* |
| 2.5E+2 | millilitres |
red wine
a rough Shiraz or blend is fine or try some port for a sweeter finish |
|
| 2.5E+2 | millilitres |
olive oil
|
*
|
| 1E+1 | ml |
mixed spice
|
* |
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
