Chargrilled Octopus with Salsa Verde

Serves: 4

Preparation time: 20 minutes

Cooking time: 5 hours

Difficulty: Medium

Ingredients

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1kg South West Octopus, raw and cleaned

EVOO

Salt

2 tsp oregano

Salsa Verde

50 ml extra-virgin olive oil

2 tablespoons (firmly packed) flat-leaf parsley, finely chopped

1 tablespoon (firmly packed) each mint and oregano, finely chopped

2 cloves garlic, minced

1 chilli, finely diced (optional)

½ lemon, juice

Salt and pepper, to taste

Method

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1. For the octopus, rinse under cold water removing excess slime. Separate the tentacles into sous vide bags (or sandwich bags). I put three tentacles per bag. Season with olive oil and salt. I would also double bag these to be safe (so the bag doesn’t split). Place into the sous vide for 79 degrees for 5 hours.

2. For the salsa verde, place herbs, garlic, chilli into food processor and process until chopped. Slowly add in the oil, lemon juice and season until well combined. Stand for 10 minutes before serving.

3. To finish octopus, drain from sous vide. Place onto heated BBQ or coal grill for 2-3 minutes until charred. Remove.

4. To plate, place cooked octopus on the plate, and drizzle with salsa verde.