Cameron Matthews' BBQ'd octopus with romesco sauce
Small BBQ’s can easily be transported or if in an open space, a larger more rustic BBQ can easily be built. The recipe can be made in advance at home then simply finished-off when at the ‘Get Together’.
This dish is great as an entrée, main, or as finger food.
Lemon, chilli and parsley dressing
Zest of 1 lemon and finely chopped
1 serrano chilli, finely chopped
2tbs parsley, chopped
½ cup extra virgin olive oil
2 litre water
½ cup white vinegar
1tsp black peppercorns
2 sprigs thyme
2 bay leaves
2tbs sea salt
2 hands fresh octopus (2kg approx)
Place all of the sauce ingredients in a mixing bowl. Hand whisk to form a dressing consistency and reserve for now.
In a pot, combine water, vinegar, pepper corns, herbs and salt then bring to approx 60C.
Add octopus and cook until a skewer easily passes through the tender flesh. Remove from heat and allow to cool.
Peel skin from the octopus and discard. Cut octopus into desired portions then lightly char on a very hot BBQ. Immediately transfer from grill to the bowl with the lemon chilli parsley dressing. Mix well to coat.
Place the warm octopus pieces onto individual plates and drizzle with the remaining dressing. Spoon a dollop of romesco to the rear of the octopus.
Serve and enjoy!