grilled octopus with mandarin oil dressing
Rated 5.0 stars by 1 users
Author:
Paul Wilson
Servings
4
This is a really simple recipe that elevates your seasonal salads and seafood grills.
Here in Australia, we are fortunate to have a genuine local citrus season, meaning the flavours are fragrant and intense whilst being packed full of essential nutrients and vitamins.
Mandarin skin is full of citrus pores, and by boiling them you release their essential oils. This also acts as an emulsifier for the dressing as well so the dressing clings and coats to all the ingredients.
Ingredients
- 2 cups water
- 125ml white wine vinegar
- ½ cup sugar
- Zest and juice of 2 oranges
- 2 bay leaves
-
Mount Zero Pink Lake Salt, to taste
- 1.2kg Octopus tentacles
-
Good glug of Mount Zero Frantoio Extra virgin Olive Oil
- Pinch of smoked paprika
-
2 ripe unpeeled mandarins, sliced into 2 cm rounds
-
4 mandarins, juiced
-
100ml best quality chardonnay or champagne vinegar
-
50g castor sugar
- Pinch of salt
-
250ml Mount Zero Mandarin Pressed Extra virgin Olive Oil
Octopus
Mandarin dressing
Directions
Octopus
Combine water, vinegar, sugar orange zest and juice and bay leaves in a large saucepan and bring to a simmer.
- Add the octopus and simmer gently for 2 hours, until very tender.
- Remove from heat and leave to cool.
Once the octopus has cooled, remove any excess skin or suckers that have come away during cooking, then cut tentacles into 15cm lengths.
Finally grill the octopus on a BBQ or hot pan, until sugars begin to blacken and caramelise.
Mandarin Olive Oil Dressing
In a small pot, combine cut mandarin with vinegar & sugar and bring this mixture to the boil gently. Cook slowly until the vinegar has nearly evaporated.
- Add juice & cook for another 10 mins until the mandarin skin is very soft.
Place the reduced mandarin mixture into a blender or bar mix and blend adding the Mandarin EVOO gradually as you would for a mayonnaise.
To Serve
Drizzle dressing over octopus and serve immediately.