Name: Barbecued baby octopus
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 kilogram (2 pounds) baby octopus; 2 clove garlic, crushed; 1/3 cup (80ml) lemon juice; 1/3 cup (80ml) olive oil; 2 teaspoon dried rigani; 1 medium lemon, cut into wedges

Barbecued baby octopus

Marinated in garlic, lemon and Greek oregano, this barbecued octopus dish is lip-smackingly good.

Serves 6

Cook

25M

Marinate

Skip to Recipe

Ingredients

1 kilogram (2 pounds) baby octopus

2 clove garlic, crushed

1/3 cup (80ml) lemon juice

1/3 cup (80ml) olive oil

2 teaspoon dried rigani

1 medium lemon, cut into wedges

Method

1.Clean octopus, remove eyes and beaks.

2.Combine octopus with garlic, juice, oil and rigani in medium bowl. Cover; refrigerate 3 hours or overnight.

3.Drain octopus; discard marinade. Cook octopus on heated oiled barbecue (or grill or grill plate) until tender.

4.Serve octopus with lemon wedges.

Rigani is a dried Greek oregano; it is a stronger, sharper version of the familiar herb we use in Italian cooking and is available from good delicatessens and Mediterranean food stores. Baby octopus should not need tenderising but if in doubt, freeze overnight then thaw, this partially breaks down the structure of the flesh and makes it more tender.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories