SEE WHAT YOU CAN DO WITH OCTOPUS

GRILLED OCTOPUS WITH CHIMMICHURI SAUCE

INGREDIENTS:

• 4lbs Cooked octopus (legs separated from the head, eyes and beak removed)

• 1/3 cup extra virgin olive oil

• 1 tsp red pepper flakes

• 1 tsp pepper

• 1/2 tsp salt (optional as octopus is naturally a bit salty already)

• 2 tbsp minced garlic

• Zest and juice from one lemon

• A couple sprigs of thyme

• Chimmichuri sauce **see recipe below

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DIRECTIONS:

1. Put everything into a ziplock bag, seal and massage marinade gently into the octopus. Marinate in the fridge for minimum 4 hours preferably overnight.

2. Remove octopus from the marinade and cook on a very hot grill until legs and head are nicely charred (roughly 3 minutes on each side).

3. Cut and serve with chimmichuri sauce spooned over the top.

**Chimichurri Sauce**

INGREDIENTS:

• 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems

• 1/2 cup firmly packed cilantro leaves and stems

• 3-4 garlic cloves

• 2 tbsp fresh oregano leaves (can sub 2 tsp dried oregano)

• 1/3 cup extra virgin olive oil (if you like the sauce more loose add up to 1/2 cup)

• 2 tbsp red or white wine vinegar

• 1/2 tsp salt

• 1/8 tsp pepper

• 1/4 tsp red pepper flakes

DIRECTIONS:

1. Finely chop the parsley, cilantro, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl.

2. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings.

3. Serve immediately or refrigerate. If chilled, return to room temperature before serving. Can keep for a week or two.