mauro's grilled octopus

Author

Mauro Callegari, The Independent Gembrook

Servings

4

Ingredients

• 1 sprig of rosemary
• 2 green cardamom pods
• 1 tsp coriander seeds
• Mount Zero Pink Lake Salt, to taste
• 800g of fresh octopus, cleaned and cut into sections
• 100ml Mount Zero Organic Extra Virgin Olive Oil
• Pinch of Spanish smoked paprika
• 100g toasted almond flakes
• Juice of 1 whole lemon
• ½ bunch of chives, thinly sliced

Directions

1. To poach the octopus, bring a large pot of water to boiling point and add in the rosemary, green cardamom, coriander seeds and pink lake salt. Add the octopus and simmer for 20-25 minutes, then leave to cool down in the water (otherwise it will be chewy).
2. When the octopus is cold, clean any loose bits under running water, then dry with a paper towel.
3. Place the octopus in a bowl with olive oil, smoked paprika and pink lake salt, and toss to coat.
4. Heat up a charcoal grill or barbecue, then grill the octopus for 2-3 minutes until there’s some nice colour and char.
5. To serve, plate the octopus and add some pink lake fine salt, if needed. Sprinkle toasted flaked almonds, lemon juice, and chives and serve immediately.