mauro's grilled octopus
4
Mauro Callegari, The Independent Gembrook
Directions
- To poach the octopus, bring a large pot of water to boiling point and add in the rosemary, green cardamom, coriander seeds and pink lake salt. Add the octopus and simmer for 20-25 minutes, then leave to cool down in the water (otherwise it will be chewy).
- When the octopus is cold, clean any loose bits under running water, then dry with a paper towel.
- Place the octopus in a bowl with olive oil, smoked paprika and pink lake salt, and toss to coat.
- Heat up a charcoal grill or barbecue, then grill the octopus for 2-3 minutes until there’s some nice colour and char.
- To serve, plate the octopus and add some pink lake fine salt, if needed. Sprinkle toasted flaked almonds, lemon juice, and chives and serve immediately.
