Octopus with chilli & purple sprouting
Octopus is so succulent when cooked and prepared right and offers great value so check it out. The secret is to freeze the Octopus fresh (it tenderises it) and then boil for about 45 with some nice aromatics and then marinade before char grilling, it is so tasty. Any greens will do, but my father in law Pete is a wicked gardener and cultivates wonderful purple sprouting. It has a peppery flavour and combined with a bit of chilli and spring onions makes a cracking lunch.
Servings: people
Ingredients
- 300 grams Octopus (£3.00)
- 5 whole Spring onions diced (£0.36)
- 1 whole Red Chilli deseeded & sliced (£0.20)
- 100 grams Purple sprouting (£1.00)
- 13 ml olive oil tablespoon (£0.07)
- 3 cloves garlic peeled & diced (£0.09)
- 1 whole Lemon zest & juice (£0.30)
- 5 grams Paprika teaspoon (£0.08)
- 10 ml Soy sauce 2 teaspoons (£0.06)
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| Serving Cost: |
Prep Time: 15 minutes
Cook Time: 1 hour
- Boil the octopus for 45 minutes adding a bay leaf, pepper corns, a crushed clove of garlic and half an onion.
- Once cooked remove from heat and drain. Remove head and allow to cool in cold water.
- Make up the marinade by mixing 1 clove of garlic, lemon, paprika, olive oil & soy sauce. Add the octopus tentacles and leave for at least 30 minutes.
- Boil the Purple sprouting for 2 minutes then blanche in cold water. Heat a little olive oil, add 1 clove of garlic, diced chilli and spring onions and cook for 2 minutes. Throw in the purple sprouting and blend everything together.
- On a griddle or frying pan cook the octopus on all sides until browned. Combine all the ingredients then serve.
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