- 150 g fresh octopus, cleaned
- 1 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 limes, juiced
Fill a large saucepan with water and bring to a boil, then slowly add the octopus, legs first, so they curl up.
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.
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.
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.