Octopus, is one of my absolute favourites. This dish does need some prior planning so it’s maybe best to cook at the weekend when you have a little more time.
- 1 cleaned Octopus
- 2 tbsp Olive Oil
- 1 tbsp Vinegar (White Wine works best)
- 1 tsp Garlic Powder
- 1 tsp Mixed Herbs
Give your octopus a good rinse under cold running water and boil the kettle. Pour 750ml of water into a sauce pan and chuck in the octopus. Simmer the octopus for about 1 hour, check with a knife to see if its tender, if not give it another 15 minutes.
While the octopus simmers, mix together the olive oil, garlic, vinegar and mixed herbs. Once the octopus is cooked, put it into a freezer bag and pour in the marinade. Shake it around to make sure it’s completely covered and put the bag in the fridge and leave for at least 2 hours or overnight.
Once marinated heat a griddle pan and griddle on either side for about 3 minutes or until you get some good bar marks on either side.