So this octopus is delicious. It was funny when we had it again this weekend after not making it for so long. We actually questioned why we hadn't made it, but it simply came back to we had other things.
It can be barbecued or grilled in an oven, both ways work beautifully. It is super easy to make and super quick to cook, so it is great when entertaining, but it is also great as a light Sunday lunch.
You can use this marinade on raw prawns also, you will need approximately 20 prawns. Now there are two ways you can prepare the prawns. Firstly you can clean and devein them completely (but keep the tails on) or secondly, you can just remove their heads, devein them (once you cut off the head the vein can be pulled out easily), but leave the skins on, as pictured. I would do the first method if I'm having a party and I was serving finger food, but the second method I prefer when I'm just making this just for us and I don't mind getting my fingers dirty. Cooking time is only 2-3 minutes, or until the flesh has changed colour to orange. You can also try it on squid, sliced into rings, cooking time should be the same as the octopus, depending on thickness of the rings.
The marinade needs to go on for at least 10 minutes, but over the weekend we marinated it for an hour, and it was perfect also, just don't marinate for too long, as there is lemon juice in it.
Next time you are entertaining, give this a go, it is really good.
3 long red chillies, finely chopped
1/2 cup sweet chilli sauce
1 teaspoon grated ginger
Juice of 1/2 lemon
Olive oil for cooking
Lemon wedges, to serve
Freshly ground black pepper
Clean the octopus.
Preheat grill or barbecue to hot. Lightly brush grill with oil. Cook octopus for 4-5 minutes on each side (basting with the marinade) or until the flesh is no longer opaque.
Remove from heat and place on a serving platter. Season with ground black pepper.
Serve immediately with lemon wedges.
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