Octopus is marinated in chilli, mint and lemon before being griddled and tossed in a salad packed full of fresh flavours.
Ingredients
- For the chargrilled octopus
-
- 1kg/2lb 4oz
octopus - 3 sprigs fresh
thyme - 1
onion, thickly sliced - 2 bay leaves
- 1
carrot, roughly chopped - 1 stalk
celery, roughly chopped - 1
garlic bulb, cut in half horizontally - 8
black peppercorns, left whole
- 1kg/2lb 4oz
- For the marinade
-
- 4 tbsp
olive oil - 1 red
chilli, seeds removed and sliced - 1
lemon, zest and juice only - 2 tbsp fresh
mint, roughly chopped - 2 tbsp fresh
parsley, roughly chopped
- 4 tbsp
- For the artichoke salad
-
- 2 sprigs fresh
thyme - 250ml/9fl oz
chicken stock - 6 baby
artichokes, peeled and choke removed, sliced - 1
fennel bulb, thinly sliced on a mandolin, fronds reserved - 15g/½oz
rocket leaves - 15g/½oz baby
spinach - 1 tbsp Cabernet Sauvignon
vinegar - 1 tsp clear
honey - 3 tbsp extra virgin
olive oil - 1 tbsp fresh
parsley, chopped - 1 red
chilli, thinly sliced
- 2 sprigs fresh
Preparation method
-
For the chargrilled octopus, place all the ingredients in a large saucepan and cover with water. Bring to the boil and simmer for 1½-2 hours.
-
Remove from the pan and discard the vegetables, set aside the octopus to cool.
-
Once cool, cut the octopus into pieces and place in a large bowl. Add the marinade ingredients and leave for at least two hours.
-
For the artichoke salad, heat a large frying pan or sauté pan and add the thyme, stock and artichoke. Cover with a lid on and cook for 5-6 minutes.
-
Heat a large griddle pan until hot. Place the marinated octopus on the griddle and cook for 1-2 minutes on each side, or until bar marks appear.
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Place the cooked baby artichokes and fennel slices and fronds in a large bowl along with the rocket and spinach.
-
Place the vinegar, honey and oil in a small bowl and mix.
-
Add the octopus and dressing to the salad and mix.
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To serve, place the salad into shallow serving bowls and sprinkle over the parsley and chilli.