Recipes by Barbara Northwood

Lemon and Chilli Octopus With Herb Mayonnaise

Nov 16 05:23pm

Serves
Serves 4

Ingredients

1 cup good quality mayonnaise
2 tsps Maille wholegrain mustard
1 tblsp roughly chopped parsley
Pinch of paprika
Juice of 1/2 lemon
Sea salt
Freshly ground black pepper
1kg baby octopus, cleaned and cut into 4 pieces
2 tblsps olive oil
Zest of 1/2 a lemon
2 birdseye chilli, finely chopped
Fresh lemon wedges, to garnish

Method

1 To make the herb mayonnaise, place mayonnaise in a medium bowl and add the mustard, parsley, paprika, lemon juice, salt and pepper. Combine well and place to one side.

2 Place the octopus in a medium sized bowl and add the oil, lemon zest, salt and pepper and chopped chilli. Combine well and let stand for at least 20 minutes.

3 Preheat your barbecue to very hot. Place octopus on the grill and allow to cook at a high temperature for 8 to 10 minutes, or until just cooked through and crisp in parts.

4 Serve immediately on 4 plates with a generous dollop of herb mayonnaise an a wedge of fresh lemon.