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Grilled octopus

By Abigail Donnelly
4
Easy
8 minutes
1 hour 15 minutes

Ingredients

  • 150 g fresh octopus, cleaned
  • 1 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 2 limes, juiced

Method

1. Fill a large saucepan with water and bring to a boil, then slowly add the octopus, legs first, so they curl up.

2. Reduce the heat to a simmer and cook the octopus until it is tender when pierced with a sharp knife. Drain and set aside to cool.

3. Toss the octopus with olive oil and season with salt and pepper. Braai over medium-low coals or chargrill on a cast-iron griddle pan until browned.

4. Serve with the pickled watermelon rind and drizzle with lime juice.

Cook's note: Delicious pickled in red wine vinegar and chilli, or cooked over the coals like this for incredible smokiness.

Discover more seafood recipes here.