Name: Chargrilled Baby Octopus with Roasted Capsicum, Oven-Dried Tomatoes, Olives and Sun-Dried Tomato Pesto
Yield: Serves 6
Cuisine: Australian
Ingredients: ½ teaspoon sea salt; ½ teaspoon black peppercorns, freshly ground; 1 kg baby octopus, cleaned and head (and beak) removed; a little freshly ground black pepper; 3 tablespoons thinly sliced oven-dried tomatoes; 120 ml virgin olive oil; 100 ml olive oil; 2 tablespoons finely sliced red onion; 2 tablespoons basil leaves, shredded mizuna leaves, washed; 18 kalamata olives, pitted and sliced lengthwise; 1 tablespoon sun-dried tomato paste; 6 teaspoons Sun-dried Tomato Pesto; 6 tablespoons roasted red capsicum strips; 40 ml balsamic vinegar

Preparation info

Serves
6

Difficulty
Easy

Appears in

Paramount Cooking

By Christine Manfield

Published 1995

About

This dish celebrates the rich flavours of seafood, olive oil, garlic and tomatoes. The combination is a heady one and reminds us of the cuisines and cultures of other lands that have been brought to our doorstep. It is easy to execute as long as the basic preparations have been made beforehand and you have a good hot chargrill or barbecue at your disposal. The secret with the octopus lies in careful buying – be sure to look out for baby octopus, preferably from Port Lincoln, South Australia