Octopus – Asador Style

Octopus – Asador Style

ctopus-Asador Style

Ingredients (2kg)
– 1 Large Octopus
– 4 Cloves Garlic
– 4 Red Chilli- Halved Lengthways
– 100mls Olive Oil
– 50mls Red Wine

Method

Put the Octopus into a large pot with rest of the ingredients, Saute for 2 minutes.

Cover with a tight fitting lid & braise for 1 ½ hours- until a knife can pierce the flesh & be removed with little resistance

Set aside until needed

Prepare a BBQ for grilling;

Cut the Octopus into the 8 legs & rinse well

Grill the Legs for 2/3 minutes either side until they become charred & hot right through

Season with Lemon Juice & dust with Hot Smoked Paprika

Serve with Boiled Potatoes & a Pungent Aioli

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